After finishing his final year at school, Josh wasn’t sure what he wanted to pursue as his career. It was his Father who encouraged him to follow his passion in cooking and helped land him his first as an apprenticeship with Fratelli del Mare. It was here that Josh rose through the ranks to the position of sous chef where he stayed until January 2013.
“If it wasn’t for my father’s constant support and drive I wouldn’t be the Chef I am today.”
As Josh’s passion grew, he wanted to expand his skills and techniques so he joined Icebergs Dining Room & Bar in March 2013 where he had the chance to work alongside Chef Ben Horne and Chef Paul Wilson. He again rose to the position of Senior Sous chef and 2IC under the guidance of Monty Koludrovic, who inspired both his cooking and management skills. During his time at Icebergs, Josh was apart of such an expansive team and trained well over 30 chefs in the kitchen.
“I had many opportunities to work special events both on and off-site as well as the creative freedom to have input to the menus.”
“I’ve had the pleasure of working with many talented chef’s and mentor’s throughout my time at Icebergs Dining Room and Bar such as Monty Koludrovic, Jaci Koludrovic and Orazio D’Elia all of whom have taught me so much.”
In April 2018 Josh left Icebergs Dining Room and Bar to move to Melbourne to pursue working with Chef Shannon Martinez who taught Josh all about plant-based cooking and gave him the opportunity to create and lead which a team of chefs. While working for Shannon, Josh has had the pleasure of working many events with an array of other talented chef’s in the industry.
These days Josh focuses on plant-based food and sustainable kitchen practices.