Working in a professional kitchen for two decades has taught Joshua how to work effectively with all people and create a kitchen environment that is safe, productive, clean, well-organized, and above all produces amazing nourishing cuisine. Most recently he has been executing private events within amazing family homes in San Francisco, Woodside, Healdsburg, and Sausalito. He is also working with a renowned catering company that has been cooking for Weddings throughout the north bay area ranging from 40 to 150 guests. His wide ranging experiences in the hospitality industry have created a personal repertoire that allows him to manage and execute any culinary event successfully.
His cuisine is rooted in hard working kitchens that began with authentic Mexican cuisine and transitioned to a career in Classical French, Italian, and California Cuisine. In his later years he created menus at Stanford’s Graduate School of Business that demanded 80 different weekly global menu options. He has no problem catering his cooking to any tastes or dietary requirements. In addition to executing global menus, he also loves to bake and has worked as a pastry cook to have a balanced set of skills.
In his kitchen at home fresh sourdough loaves of bread, pizza parties, and English muffins have become a staple.Book Chef