Rising Star Chef Joshua Smith of New England Charcuterie - Biography

Waltham, MA

September 2015

There are many culinary riches to be found in North Carolina, but classic French charcuterie isn’t generally one of them. But fate had a special hand to deal Joshua Smith, a local kid working at a Dean and Deluca in Charlotte. One day, the butcher didn’t show, and Smith was thrown into the task—under the tutelage of French Master Chef Charles Semail. Thus started Smith’s long journey in charcuterie. After leaving Charlotte, Smith worked his way up the West Coast before settling into the Four Seasons Olympic Hotel in Seattle. After cooking his way around northern California, an opportunity arose back in Charlotte at Nobles Restaurant Group, giving him the chance to dive deeper into charcuterie.

Next, Smith set up the food and beverage program for a resort in Lake Tahoe before settling in Boston in 2005, where he was sous chef at the Four Seasons Hotel. After four years, Smith transitioned to the executive chef position at Michael Schlow’s Tico, earning placement on Esquire’s list of the “Top 20 Best New Restaurant in America.” Confident, Smith took a chance on his passions and founded New England Charcuterie in 2012, along with its storefront Moody’s Deli & Provisions. In 2014, he was named a StarChefs Boston Rising Star, and in April 2015, he opened Backroom, an addition to Moody’s with 50 seats, wine, cocktails, a rotisserie, and wood-fired oven.