Justin Haley is Sonoma County’s king of smashburgers. Not all kings wear crowns. Some wear T-shirts and chef’s pants.
You’ll usually find Haley, a gentle giant, working the flattop beneath a black pop-up tent at breweries, farmers markets and local events, turning out the thin burgers he’s perfected over the years, with crunchy cheese and char around the edges. But the real draw is the neon-orange sauce that squeezes out from every crevice.
It’s not quite Thousand Island dressing, and it’s not quite barbecue sauce. Rich with spices and a hint of smoke, it’s something entirely its own. Haley won’t tell you the recipe, but he will tell you the inspiration.
A pile of Justin Haley’s smashburgers. (Xol Creative)
“I wanted something alarmingly orange colored,” he said. “My goal was the Nickelodeon orange. But with no dyes. I wanted that nostalgic color. And it needed to pair well with wine and beer — we’re in Sonoma County after all.”
Haley also loves working the register and holding court with customers. Children are particularly fascinated by the sauce’s improbable hue, and he often goes home with their drawings.
He’s equally generous with his fellow food vendors, sharing spare napkins, giving away burgers and lending an extra set of hands when someone is in the weeds, even during a heated food competition. He usually wins anyway. That’s just the kind of guy Haley is.
Chef Justin Haley of Thanks for the Invite celebrates after winning the People’s Choice Award for fried chicken at The Big Fried Chicken Cook-Off at HenHouse Brewing Company in Petaluma on Sunday, March 1, 2026. (Darryl Bush/For The Press Democrat)
After a busy weekend of events and another People’s Choice Award, this time at the Smash Bash smashburger showdown at Shady Oak Barrel House, we met for breakfast at one of his favorite spots, Marvin’s of Cotati, to talk burgers, breakfast and the pleasures of cooking in Sonoma County.
Let’s meet for breakfast
Even on a Tuesday morning, Marvin’s is packed. Tucked into a quiet strip mall, it’s the kind of place you might drive past without a second thought. Locals know better.
The dining room at Marvin’s of Cotati on Tuesday, Sept. 29, 2026. (Christopher Chung/The Press Democrat)
Chilaquiles with chorizo and steak served at Marvin’s of Cotati on Tuesday, Sept. 29, 2026. (Christopher Chung/The Press Democrat)
The restaurant is a destination for hearty steak and eggs, pancakes and its specialty, chilaquiles: crisp tortilla chips piled with eggs, chorizo and a deep-brown mole, a smoky, slightly sweet chile sauce made in-house.
Over two generous plates of chilaquiles that threaten to overpower both our appetite and our resolve, Haley and I dig in.
First off, where did the name Thanks for the Invite come from?
My wife, Paige, and I spent months traveling across California looking for the perfect burger. We tried everything. Big cities, small towns, roadside stops. We paid attention and started to notice what made certain burgers stand out and why others were easy to forget. It was not about doing the most. It was about doing it right.
Chef Justin Haley, of Thanks for the Invite, at Marvin’s of Cotati on Tuesday, Sept. 29, 2026. (Christopher Chung/The Press Democrat)
We practiced a lot back home, trying to get our own burger just right, and then invited friends over to try them. Everyone loved them and ended up saying, “Thanks for the invite!”
Why did you pick Marvin’s for our breakfast?
It’s a classic breakfast staple. They aren’t trying to do anything crazy. From the jams and jellies to salsa and mole, everything is made in-house by the family, something you don’t see much anymore.
Marvin’s of Cotati on Tuesday, Sept. 29, 2026. (Christopher Chung/The Press Democrat)
What does breakfast look like for you on a normal day?
I don’t eat breakfast. It’s rare, but when I do, I like to kinda go all out and order pancakes to share for the table. Every time.
What’s better: Tacos or burritos?
I love them both, but I’m a nacho guy at heart. When I was 11 years old, I used to write nacho reviews. The old Rafa’s in Cotati used to bake enchilada sauce into their chips and cheese, and I think about that pretty often.
What’s something you love about cooking in Sonoma County?
The people! I feel like Sonoma County’s food community is actually massive. Whenever I have a weird idea, I know there’s always somebody nearby who’s going to try it. I feel like the community supports locals so much, something you can’t really find in a big city.
Chef Justin Haley, right, of Thanks for the Invite, celebrates with his wife, Paige Archer, left, as they win the People’s Choice Award for fried chicken during The Big Fried Chicken Cook-Off at HenHouse Brewing Company in Petaluma, Sunday, March 1, 2026. (Darryl Bush/For The Press Democrat)
What are you obsessed with right now, food or otherwise?
Salads. I don’t look like it, but I’m a sucker for a salad. Also, my wife, Paige.
What’s your favorite restaurant or chef in Sonoma County?
Diavola. They just do everything so absolutely right, and at a price point you can’t beat. I’m a huge fan of sharing plates, and I think that’s just a perfect spot to do it. Also, the Gun Club (same owners) has our favorite smashburger (besides our own).
Mocha Oaxaqueña at Marvin’s of Cotati on Tuesday, Sept. 29, 2026. (Christopher Chung/The Press Democrat)
What would you eat for your last meal? Because I think this Mexican hot chocolate from Marvin’s is on my list.
I’d love some toasted sourdough bread, butter with a little extra salt, a little local honey, and some ripe peaches and pluots under a tree in a field in Sonoma County with the love of my life.
What food trends do you hate?
Height on food. Like, I don’t want a tall sandwich or tall burger. Flatten that thing out and make it wider. My mouth can’t open that much!
Who should I interview next?
Beryl Adler of Acorn Cafe in Healdsburg. That guy is magic, and he’s a massive inspiration.
Details about where to find Justin and Thanks for the Invite can be found at instagram.com/thanksfortheinvite.ca.
Dining and Cooking