i. Biography
Justinas Misius stands at the helm of 14Horses in Vilnius, where his cooking seems to reach comfortably beyond the confines of the savory line. As Head Chef, a role he has held since 2023, he brings to the kitchen a sensibility that is attentive not only to what lands on the plate, but to the quieter, more instinctive rhythms that shape a cook’s craft. In his own words, the pull of pastry has long been part of that rhythm: “I have never been a chef who was solely interested in food; pastry has always been close to me. That organic pulse, especially with sourdough bread, not only nurtures me as a professional but also gives me wings.” There is something telling in that phrasing—this sense of nourishment as both discipline and lift, as if the daily act of working dough, building flavor, and tending texture offers him not only sustenance but momentum. It suggests a chef drawn to the living, breathing side of cuisine: the slow fermentation, the patient transformation, the satisfaction of coaxing something elemental into form. At 14Horses in Vilnius, that outlook feels especially resonant, a reminder that the kitchen can be as much about cadence and restraint as about abundance.
Where They Are Now
Justinas Misius is now Head Chef of 14Horses, a role he has held since 2023. In that position, he occupies a space that seems to suit his broader culinary curiosity: a place where savory work and pastry can sit in conversation, where the boundaries between courses, techniques, and expectations feel less fixed than fluid. His current role frames him not simply as a maker of dishes, but as a chef attentive to proportion, texture, and the changing language of dining. That sensibility also appears in the way he thinks about the plate itself. For Misius, presentation is not about excess, but about clarity and relevance. “I think piling all 500–700 g of food on one plate is no longer modern, and increasingly, it becomes an outdated practice.” The remark lands as both critique and philosophy, pointing toward a lighter, more considered style of service—one in which the meal is allowed to breathe, and each element is given room to speak.
In Their Words “I have never been a chef who was solely interested in food; pastry has always been close to me. That organic pulse, especially with sourdough bread, not only nurtures me as a professional but also gives me wings.” “I think piling all 500–700 g of food on one plate is no longer modern, and increasingly, it becomes an outdated practice.”
Profile updated July 2026
FAQ
Asked of Justinas
What is Justinas Misius's current role?
Justinas Misius is Head Chef at 14Horses in Vilnius.
Where did Justinas Misius work before?
No prior workplace is listed.
