Rising Star Chef Josh Lawler of Farm and Fisherman - Biography
With a grandfather who worked as a butcher and a quarter-acre farm in his backyard, Pennsylvania native Josh Lawler’s connection to land and food have always been personal. That connection drew him to the kitchen early. He started cooking at 14, and seven years later, he graduated from Drexel University with a degree in hotel and restaurant management.
After working at Philadelphia restaurants, including The Fountain, Buddakan, and Striped Bass, Lawler moved to New York City to work under Laurent Tourondel at BLT Steak and under Bill Telepan as chef de cuisine at Telepan. Lawler’s next step didn’t take him too far from New York City—just 20 miles north of Manhattan—but it brought him back to the roots of his childhood food experiences and, arguably, American cuisine. As chef de cuisine of Dan Barber’s Blue Hill at Stone Barns, Lawler played an instrumental role in the restaurant’s success and in defining the modern farm-to-table movement.
In spring 2011, Lawler took his experience and passion for all thing local back to his home state, opening Farm and Fishermen with his wife (and sous chef) Colleen, whom he met at Drexel. At Farm and Fisherman, where Lawler was names a 2013 StarChefs.com Philadelphia Rising Star, the chef continues to deepen his relationship with the land and his purveyors—and now his diners—serving as a steward for the future of honest and inspiring local cooking.