Having grown up in a bed and breakfast, a deep passion for food and hospitality was rooted in Josh from an early age. Ever since the childhood desire to be the next 007 was out of his system, Josh has known that the kitchen was his true calling.
The summer before culinary school was spent in the kitchen at L’Etoile, in his hometown of Madison, WI. It was here that Josh was first exposed to fine dining, under the guidance of Chef Tory Miller. The most profound connection Josh made during his time there was a deeper knowledge of the local products and a greater respect for those products, the produce, and the farmers who grew them.
After graduating from the Culinary Institute of America in 2010 Josh moved to New York to spend time in Thomas Keller’s kitchens at Bouchon Bakery and then four years at the acclaimed, three Michelin starred Per Se. During his tenure there, Josh progressed through all of the stations in both kitchens, broadening his range of technique, and honing his skills.
A hunger to continue learning and an omnipresent desire for great bread led Josh next to Arcade Bakery. There he embarked on, what will certainly be, a lifelong journey with bread. In addition to developing a fundamental knowledge and appreciation for the craft of bread baking he grew to be well versed in the techniques of viennoiserie, further expanding his culinary repertoire.
Travel has been an important part of Josh’s life and over the years he has been fortunate to have traveled to various places in Europe, Southeast Asia, China, Mexico, and Morocco. He takes pleasure in experiencing and observing different cultures and his travels have been a great source of influence on his cooking, helping to nurture and expand his creative boundaries.
Along with his travels, a strong connection to nature and the rhythms of the seasons give shape to Chef Josh’s style and approach to cooking.
When not in the kitchen, Josh can be found camping, kayaking, mountain biking, and enjoying live music.
