Chef Joseph Buenconsejo of Propect at Scribner's Catskill Lodge - Biography

Hunter, NY

September 2015

Joseph Buenconsejo was born in the Philippines and aspired to be an engineer—a field he pursued in college until food got in the way. Buenconsejo dropped out and enrolled in culinary school in Manila. After graduation, at the ripe age of 20, he moved to New York City and began a six-month stage at Nobu. A formative experience, Buenconsejo started on the fryer, jumped to grill, then sauté, and even assisted with pastry.

Armed with ambition, a relentless work ethic, and an ever-expanding skillset, Buenconsejo left Nobu to join the opening crew at Jean George Vongerichten’s V Steakhouse. There, Chef Ryan Skeen noticed the gleam in Buenconsejo’s eyes and approached him with an opportunity to head west. Buenconsejo was game and moved to Napa Valley, then Carmel where he honed his skills and developed a passion for hyper local and seasonal ingredients at Domaine Chandon and L’Auberge Carmel.

After a couple years in California wine country, Buenconsejo continued his tour of Northern California in San Francisco, where he quickly rose through the ranks at Aqua and Masa. Eventually, he heeded the call back East and returned to New York in 2010. Buenconsejo was the opening chef de cuisine of The Lion in the West Village, as well as executive chef of Hotel Americano. In 2015, he took the post as executive chef of Wassail, New York City’s first dedicated cider bar. Buenconsejo’s soulful, inventive vegetarian menu has earned many notices, including five stars from The New York Observer. After which he packed up again to move to the Catskills mountains to open Prospect, the restaurant in Scribner's Catskill Lodge.