Rising Star Chef Josh Eden of Pour George - Biography

New York, NY

November 2011

Known among his industry peers as “Shorty,”, New Yorker, Josh Eden grew up cooking for his family and bartending throughout Manhattan. After attending the University of Maine, Eden returned home to enroll in the French Culinary Institute. At the same time, he began bussing tables at Daniel to get into the industry. It worked, and when he graduated from culinary school (with honors) he landed an entry-level position at Cascabel with chef Tom Valenti. The next year he began his 12-year tenure with Jean-George Vongerichten.

Eden started as a cook at JoJo (his nickname started there, too), then earned a spot on the team at Vongerichten’s four-star restaurant, Jean Georges, where he worked the kitchen stations from garde manger to saucier. After five years he was promoted to senior sous chef, and later that year, (2000) appointed as executive chef of Vongerichten’s Dune Restaurant in the Ocean Club, Paradise Island in the Bahamas. Eden embraced the position, even bringing New York seeds to local Bahamian farmers and encouraging them to cultivate the produce necessary to keep his kitchen running.

In 2003, Eden returned to New York and came full circle to JoJo, as chef de cuisine. He then helped Vongerichten open his restaurant 66 before acting as a consultant on several projects, including Xing in Hell’s Kitchen. Following years of contemplating his own property and supporting his fellow chefs and mentors, Eden opened his namesake 32-seat restaurant and first solo project in SoHo in late 2007. Shorty’s .32 was a direct departure from his fine dining roots; the neighborhood restaurant offered reasonably-priced, straightforward, seasonal American food. But the execution and across-the-board great flavor makes it clear that Eden has some serious experience under his belt. (That talent earned him a 2008 StarChefs.com New York Rising Star Award.)

After Shorty’s .32 closed, Eden opened take-out shop Ten Ten in Kips Bay. He now serves as executive consultant for Pour George, a West Village sports bar with seasonal American (technique-driven) pup food.