Josh was raised in a large Sicilian American family and developed a deep connection to food through cooking with his grandfather.

He trained in Michelin restaurants in New York, including April Bloomfield’s Breslin, later moving to Los Angeles to open Hearth and Hound and serve as executive chef at Bar Avalon. In California, he embraced seasonal cooking and collaborated closely with local farmers. Josh also dedicated time to the non-profit “No Us Without You”, supporting the hospitality community.

Now back in New York, he combines his passion for seasonal food and community-building through shared meals and great wine.