Chef Josh Smith - Biography
Josh’s first restaurant experience came at the age of 11, working in his best friends parents’ restaurant on the weekends washing dishes, bussing tables, and cleaning mounds of iceberg lettuce. During high school he buttered toast every Saturday and Sunday at Bill’s Bread and Breakfast and almost made it to the omelet station before heading to Vermont to study English Literature. During his time studying in Vermont, Josh continued cooking and working on a small farm during the summers.
In 2004 Josh enrolled at The Culinary Institute of America, in Hyde Park, NY. During his schooling, Smith worked with Josh Kroner at Terrapin and Jesse Frederick at Gigi Trattoria in Rhinebeck, NY. He also finished an 18 week externship with The Four Seasons Costa Rica, graduating in June 2006 at the top of his class and earning The Board of Trustees Leadership Scholarship.
Upon graduation Smith worked and studied in the South for several years as a line-cook, sous chef, and eventually chef of Local Roots in Roanoke, Virginia. At Local Roots, Smith helped put Southwest Virginia on the culinary map—working with local farmers and producers to create food that was recognized locally, regionally and nationally. In 2010 Smith began hosting dinners with celebrated chefs such as Gabrielle Hamilton, Sean Brock, Bryan Voltaggio and Michael Solomonov.
Smith moved to Boston in 2010 to help open The Salty Pig as Executive Chef, which was named Boston Phoenix’s “Best New Restaurant” and garnered great reviews from the likes of Devra First from the Boston Globe. In July of 2012 Smith joined The Franklin Group as a sous chef and was promoted to head chef of The Franklin Cafe in December of 2012.