Rising Star Chef Josh Thomsen of The Claremont Hotel Club & Spa - Biography
While some young boys dream of becoming astronauts or ball players, Josh Thomsen’s sixth grade yearbook listed chef as his career of choice. This New Jersey native and graduate of The Culinary Institute of America credits his ambitions to his father, an accomplished home cook.
Thomsen honed his skills with some of the most prominent chefs in the country kicking off his career at the Hotel Bel-Air and Pinot Bistro in Southern California. He then relocated to Aspen to work at the Little Nell Hotel before moving to Napa to work at The French Laundry under Thomas Keller, whom he credits as a major influence on his career.
After two years in Napa, Thomsen was drawn to the lights and culinary hot spots of Las Vegas. There he continued to build his resume at the exclusive “Mansion” at MGM and at Michael Mina’s Nobhill Tavern. An opportunity at The Lodge at Pebble Beach lured him back to the California coast, but in a few years he was back on the strip as corporate executive chef for Innovative Dining Group.He also helped open the 400-seat Tao restaurant at the Venetian.
In his current role as executive chef at the Claremont Hotel Club & Spa, Thomsen oversees the food and beverage program, including Paragon Bar and Café and the recently opened Meritage restaurant. Here, he offers a seasonal farm-to-table menu of contemporary California cuisine with an emphasis on locally-sourced ingredients.