Fresh. Innovative. Personal.

Chef Josh was born in New Hampshire and moved to Taos, New Mexico as a toddler.  After graduating from Taos High, Josh moved to Utah and then attended school and played soccer for Colorado Mountain College.  After college, he moved to Bellingham, Washington to be a ski bum at Mount Baker.

Chef Josh then moved to the Seattle area to work at Palisades, where he learned many of his culinary arts skills on the job, starting as a prep cook and moving up to salads and sushi, then to sous chef.  He remained there several years until moving back to Bellingham to co-chef with a friend in a small restaurant where he could imagine his own culinary delights using locally grown and resourced foods.

When he was offered a job in Napa Valley, California with an open fire catering company, Josh made the transition from restaurants to catering.  His job gave him experience in slow cooking, grilling, and smoking meats, fish, and vegetables.  He developed an eclectic blend of herbs and sauces to enhance these smoked flavors.

His passion for both the outdoors and for the local flavors of New Mexico eventually led him back to Taos., " Every time I leave Taos I am always drawn back. I have always known that this place is where I have my roots, and my family. It is also where I enjoy all of the outdoor activities that I grew up doing."

 After cooking and working as Sous Chef at Medley in Taos, Josh found Heritage Inspirations and was the chef for their glamping trips and their historic tours.

Chef Josh has a knack for combining unusual flavors and textures in his culinary creations.  His menus are innovative and he has a talent for pairing wine.  He loves New Mexico flavors and using them in world cuisine.  Call for a consultation to find out what delights he can put together for your next dinner party!