A Culinary Foundation to Fine Dining Expertise

Meet Josh. He's a graduate of our Chef Training/Apprenticeship program. Josh loved the intimate class setting  at Sault College that allowed for personalized mentorship and  training from his instructors which helped set him on his path to culinary success.   Josh understands the importance of the foundation he got from learning the the basics and fundamentals for his career – elements often overlooked in the fast-paced culinary scene.   

Josh has become a renowned figure in  fine dining, growing his career and experience  in restaurants from  Sault Ste. Marie to Toronto and the UK to Monaco. He's now embarking on his newest culinary adventure,  teaming up with Chef Emeril and his son EJ to bring fine dining to New Orleans as Chef de Cuisine at Emeril Lagasse's flagship restaurant.

Josh's culinary journey started with his time at Solo Trattoria in Sault Ste. Marie where he also worked while taking his program here. From there, he made his way to Toronto, working at the renowned Auberge Du Pommier, where he enhanced his skills over three years. Josh wanted to challenge himself further and entered a cooking competition. He won first place in the Toronto regional finals of the Hawksworth Scholarship cooking competition. He made amazing connections when competing nationwide, leading him  to a stage at the iconic The Fat Duck in England.

Headed Overseas

With his eye on Europe, London became Josh's next stop. He joined Clare Smyth's new restaurant, Core and climbed through the ranks in the kitchen over two years. He was part of the amazing team that helped the restaurant win two Michelin stars and later achieving the  third star. This experience allowed Josh to not only cook for some big names like Adele, Gordan Ramsay and the Beckhams, it also had him serving as the private chef for Prince Harry and Meghan Markle during their UK visit for the Queen's Jubilee and later for the Queen's  funeral.

Josh next moved to France with his most recent experience in Monaco Monte Carlo at Le Louis XV, a prestigious restaurant by Alain Ducasse, holding 3 Michelin star for 35 years. It's one of the most famous fine dining restaurants in the world!   When he looks back  at his time at Sault College, Josh knows that the strong foundation and discipline he gained through here have been priceless.

Looking ahead, Josh's future dreams include owning a restaurant group spanning Canada and maybe even beyond. He wants to be a pioneer, pushing the industry to new heights and setting the gold standard for true hospitality. His passion for creating exquisite dishes, mentoring the next generation of chefs, and making connections around the world fuels him.

Explore All Opportunities

If you're interested in following the path to culinary success,  Josh says to explore all of the opportunities out there, particularly in the post-COVID landscape, where skilled professionals are in high demand. Seek out the best restaurants to learn, grow, and never back down  from a challenge. Keep that that  dedication, humility, and continuous improvement going.   There is a world of     possibilities waiting for you if you're ready to invest  in the craft, learn from the best, and stay committed to your culinary dreams. His last piece of advice is  to  "drink the ice bath." It's a reminder of the intense dedication the industry demands – a passion that Josh  lives and breathes daily  in his impressive culinary career.