Chef Josh Even of The John Dory Oyster Bar - Biography

New York, NY

July 2012

Josh Even was introduced to the restaurant industry after college, working as a bartender at San Francisco karaoke restaurant Kansai. Even returned to his native New York, but after working at the legendary Odeon and French bistro Le Gigot (where he made the transition from server to cook), he enrolled at the French Culinary Institute.

Even first worked as a cook at The Laundry in East Hampton, later accepting a line cook position at Ken Friedman and April Bloomfield’s West Village gastropub The Spotted Pig. Even was appointed chef de cuisine of The John Dory shortly after it opened, transitioning to The Breslin Bar & Dining Room while Dory closed and re-opened.

Now chef de cuisine of The John Dory Oyster Bar, Even collaborates with Bloomfield to create a menu of boldly flavored, sustainable seafood dishes and raw bar items. And while he helped earn the restaurant a glowing two-star review from The New York Times, Even most prides himself on having the dedication required to lead a busy restaurant kitchen.