When he's not working hard to bring Denver a great meal, Josh spends his time exploring with his young son Weston and appreciating life's small joys with his wife Katie. In this position, Josh utilizes all of his creative and technical training to bring Denver unique, local, and always seasonally inspired dishes. After honing his skills as a catering chef at the History Colorado Center and learning the finer techniques of French cooking through the guidance of Pete Ryan and his predecessor Chef Charles McDonald, Josh earned his role as executive chef of the plimoth. Soon his love of food and the hands-on quotidian tasks of the commercial kitchen called his name and Josh pursued a second degree in culinary arts from Johnson and Wales University. Josh began his career by earning a degree in Studio Art and graphic design from Messiah University and spent his first decade of employment in a few creative roles as a designer. He credits his many adventures abroad for enhancing his appreciation and knowledge of regional food cookery and culinary arts.Ĭertifications: Chef de Cuisine, The American Culinary Federation Certified Sommelier and Certified Chef of Wine Arts, International Wine Guild International Sommelier Guild, Levels I and II Foundations of Meat Fabrication, Rocky Mountain Institute of Meat.īorn and raised in western Massachusetts, Josh has found a natural home in this Boston rooted restaurant. There, Chef Pete helped shape the ever-changing face of culinary design, implementation and enhancement in kitchens throughout Denver. He earned a nomination for Rising Chef of the Year from Denver Magazine during his time as Chef at Z Cuisine, and has helped train some of Denver’s best cooks and culinary entrepreneurs as the Executive Chef Instructor at Cook Street School of Culinary Arts. Chef Pete’s modern yet casual approach to classical French dishes has garnered the attention of his contemporaries. He’s been in Denver since 1999, when he joined the faculty at Cook Street School of Culinary Arts, working closely under the tutelage of Chef Michael Comstedt, CEC, CCE. Stepping inside is like stepping into an old film. Charlie Browns stands as a testament to the past, preserved for enjoyment in the present. Born and raised in the restaurant’s namesake, Chef Pete “pounded pans” on the East and West coasts for more than a dozen years. Specialties: 2 Daily Happy Hours, Piano Bar, Breakfast, Lunch, Dinner and Late Nights Established in 1933.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |