Josh grew up in Boston and Western Massachusetts. The roots of his love of food and passion for flavor were born very early. His great aunt in Montreal introduced him when he was knee high to the wonders of smoked meats and pickled herring. Grandma Dewolf’s traditional Italian specialties were “unlike anything I have tasted since. I remember tasting her homemade pizza one afternoon and being absolutely floored by the depth of flavor — it was almost too much for a nine year old to understand!” At thirteen, with his own section in the vegetable garden to tend, Josh experimented with different varieties of tomatoes, “amazing peppers and blueberries. So many blueberries every year.” He went so far as to develop a business plan to turn their little ranch in the suburbs into a Bed and Breakfast, writing up a menu and testing the recipes over and over with those fresh vegetables. Even though there was nary an extra bedroom to be had!
We welcomed Josh to Beacon Hill Hotel & Bistro as our Sous-Chef under Jason Bond in July of 2010. Josh’s passion for bistro cuisine – both classic and modern -, his tireless will to learn, to improve and ultimately to teach, as well as his embrace of our core values, were immediately apparent. All he needed was time.
In Josh’s words:
Josh became our Executive Chef in January of 2012.