Hometown
Grass Valley, CA
Chef Bio
An alumnus of North Seattle Community College where he received an Associate of Applied Science degree in Culinary Arts, Chef Joshua joined The Bellevue Club in 2012 as the Chef de Cuisine. He created menus for Polaris Grille and Cosmos bar while overseeing two full-service restaurants and a high-volume catering department with over 40 staff at The Bellevue Club. In 2014, he joined Columbia Hospitality as a Banquet Chef at Salish Lodge to create banquet menus for large and small events. His love for menu creation and building kitchens led him to take on a series of projects that included the design and remodel of Schooner Exact Brewing‘s kitchen, refining the menu at Bake’s Place, and leading the development of a full-service speakeasy lounge and catering department at The Smith Tower as well as the launch of Hearth in the Heathman Hotel. After twenty plus years in the industry he went on to form his own catering and consulting business where he continues to refine his palate and culinary prowess.
How long have you been working with Big City Chefs?
Since early 2022
If I were a spice, I would be…
I would have to say white and green peppercorns. They are very often overlooked and can very easily be used improperly but when used correctly they can add so much complexity to dishes.
My favorite local purveyors, artisans, and farmers:
Where I live has a plethora of local farms. Carnation Farms, Falling River Meats and Local Roots Farm all do an amazing job and are comprised of passionate people who love their trade.
What I love about cooking and hospitality…
While I truly enjoy being able to create and compose dishes my true love of culinary is the interactions with the guests and the ability to teach people in an organic and simple way how easy it is to create amazing food. Getting to see them enjoy food first-hand is priceless!
What are your top three go-to pantry items?
Salt, high quality proteins and amazing produce
