RESTAURANT CHEF, PRIVATE CHEF, POP UPS & CONSULTING
Formally the sous chef at The Flower Shop (michelin bib gourmand) and Gem (NY Times 2 Star) and a key member in opening 3 other restaurants in NYC, Josh has experience in a multitude of culinary concepts and cuisine. Currently, head chef at Rosie's in Amagansett.
CHICKEN SCHNITZEL
pickled mussels, new potato, celery, meyer lemon confit
HEIRLOOM TOMATO & STRAWBERRY PANZANELLA
black garlic, strawberry vinegar, garlic rubbed sourdough, cress
"PIEROGIES"
potato gnocchi stuffed with more potatoes and soubise
TUNA TARTARE
aged soy, chrysanthemum, macadamia leche de tigre, horseradish
MEDIA
FOOOD NETWORK'S CHOPPED SEASON 41 EPISODE 7
In the first round, the chefs learn they must make appetizers that include ginger-like galangal and a trendy taco. Miniature fruit and softshell crabs are two of the surprises that the competitors face in the entree round, and a pretty cake that reminds one judge of his childhood is at the center of an eclectic dessert basket.
ROSIES AMAGANSETT
https://www.easthamptonstar.com/index.php/food/2019-05-31/rosies-arrives-amagansett
https://goop.com/place/new-york/the-hamptons/amagansett-restaurants/rosies-amagansett/
https://www.edibleeastend.com/2019/08/22/eat-at-rosies-in-amagansett/
http://www.mamaandtata.com/blog/2019/6/18/rosies-farm-to-fork
