Rising Star Chef Josh DeChellis of La Fonda del Sol - Biography

New York, NY

2005

Colombian-born Josh DeChellis got into cooking inadvertently. Eager to save money for a new snowboard, DeChellis stepped into his first restaurant, where he found an unexpected passion for the industry. DeChellis followed this passion for food to The Culinary Institute of America in 1992. After graduation, he began his professional career as a chef de partie working at the Frenchtown Inn in New Jersey. DeChellis then landed a position in San Francisco as sous chef at Wolfgang Puck's famous Postrio. After three years, Puck sent DeChellis to France where he worked at two Michelin three-star restaurants: the famed L'Arpège and Lucas Carton.



DeChellis's culinary horizons continued expanding at restaurants like Sumile, where helearned a respectful approach to original dishes that are both clean and purposeful, and Jovia. But when he took over the kitchen of New York's famed La Fonda del Sol, his ability to fuse creative concepts and tradition really got the opportunity to shine.