Born into a circus family and trained as a cage wrestler, Josh began his career in Charleston. While he aspired to be the bearded lady, Josh realized his true passion was food. He returned to Atlanta and quickly secured a chef role at Bacchanalia, followed by a chef/owner position at Abattoir. For the last five years, he was chef at Empire State South. His love of local produce, grass fed beef, sustainable seafood and a proper elbow drop are his signature moves.