Josh grew up in Hobart and embarked on his career as a Chef eight years ago. He has worked in a number of prominent restaurants, including Stillwater in Launceston, where he developed his love of food and honed his culinary skills.

From preparation through to presentation, Josh puts a great deal of thought and effort into every single component of the dish he creates. He also believes that food impacts everyone on an individual level and often draws on his own experiences for inspiration.

Josh’s ethos on food is simple, he loves working with sustainable produce that is either locally sourced or home grown and enjoys bringing the surroundings of the Australian wilderness on to a plate in its freshest form.

He describes his cooking style to be broad and playful as he likes to use ingredients in such a way that there is a sense of complexity to challenge the individual palate. 

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