Chef Josh D

With Chef Josh, every meal is an opportunity to create a little magic.

Born in Pueblo, Colorado, Chef Josh grew up in a military family, moving across the country throughout childhood. Seattle became a second home, and eventually, his journey brought him to Charlotte to pursue culinary school. His passion for cooking started early, baking alongside his mom for her coworkers while his dad was deployed. Seeing the joy that food brought to others sparked something in him, and he knew from a young age that becoming a chef was the right path.

He believes the best meals leave you wanting more.

For Chef Josh, cooking is about creating a magical experience that guests remember long after the last bite. He finds inspiration in Greek and Mediterranean cuisine, drawn to the fresh herbs, cheeses, and oils that come together to create layers of flavor. Whether crafting a savory dish or a pastry, his goal is to make every meal feel special and leave guests excited for what comes next.

His culinary journey began in pastry, where he became the head pastry chef at an upscale fine-dining restaurant at just 20 years old. By 21 and 22, he had earned runner-up honors for North Carolina Pastry Chef of the Year two years in a row. Though he has since expanded into savory cooking, his pastry background continues to shape his creativity and attention to detail. Throughout his career, he has also cooked for WWE superstars, including Roman Reigns, Brock Lesnar, and Alexa Bliss, as well as professional golfer Rory McIlroy.

His philosophy? “Let it rip.”

Chef Josh approaches his work with the belief that everything deserves his full effort. His other guiding phrase, “It is what it is,” reminds him to learn from every experience and carry those lessons forward. He credits a mentor with helping him find his confidence early in his career, and he hopes to one day pass that same encouragement along to the next generation of aspiring chefs.

When he’s not in the kitchen, he’s exploring the great outdoors.

Chef Josh enjoys hiking with his miniature Australian shepherd, Koda, and foraging for new ingredients to bring back into the kitchen. One of his favorite annual traditions is harvesting fresh spruce tips to experiment with in a variety of creations. He also enjoys golfing, exploring new places on his motorcycle, and dreaming of a trip to Bora Bora, where he hopes to stay in an overwater bungalow.

Seattle remains his favorite place he has lived, with the energy of Pike Place Market and its famous fish market leaving a lasting impression. Wherever his adventures take him, Chef Josh brings the same curiosity, creativity, and passion for creating memorable experiences that first inspired him to cook.