Meet the Team

A Team Dedicated to Your Dining Experience

At The Dial, we take just as much pride in our hand-selected staff as we do our décor and our food. We do everything we can to ensure your complete dining experience exceeds your expectations. That requires the best people delivering the best service and the very best experience for you – our guest.

Justin Urso

Executive Chef

Industry veteran Justin Urso serves as the Executive Chef of 907 Main, overseeing the menus and execution of The Dial and Blue Owl. Justin brings over 15 years of culinary experience working under award-winning chefs like Frank McClelland at both L’Espalier and Sel de la Terre. Justin later worked under Markus Glocker at Maze by Gordon Ramsey refining his culinary techniques, and then with James Beard award-winning chef, Mark Ladner at Del Posto in New York City where he learned about Michelin-quality food and service. More recently, Justin served as the Chef de Cuisine at STARS at Chatham Bars Inn & Resort and then Chef de Cuisine at Catalyst Restaurant in Cambridge.

Boston MagazineA Culinary Journeyman Shares His Globetrotting Menu for the Dial, Coming Soon to Cambridge

Roberto Porsia

Director of Food + Beverage

Born and raised in Rome, Italy, Roberto has spent the past 15 years in Boston working with the likes of chef Jody Adams at the famed Rialto, New France Restaurant Group (Sel de la Terre, L’Espalier) during their expansion to four restaurants, and most recently with acclaimed restauranteur Seth Greenberg where he oversaw the development of two Serafina restaurant franchise locations.

Courtney Nunheimer - Bar Manager

COURTNEY NUNHEIMER

BAR MANAGER

Courtney has over 15 years of hospitality industry experience.  It was the first industry she got into and fell in love with it. She has most recently worked in Phoenix, AZ where she was the General Manager of a rooftop bar in a downtown Phoenix hotel. She was also in charge of the beverage program & hosting large events. Courtney has been bar tending & infatuated with all things beverage for over 10 years. From cocktail competitions, trying out the new local spot or reading the latest cocktail book, she is all about absorbing as much information she can about our evolving industry.  And that’s her favorite part!