Josh was inspired as a child by TV cooking shows and cookbooks. At 15, he won dinner at an award-winning Sydney restaurant, and the young cooking enthusiast was hooked.
His career included prominent kitchens in Australia & The Fat Duck Development Kitchen. Having cooked in many notable seafood restaurants, his respect for fish was matched by frustration at discarded product and waste.
In 2016, Josh and wife Julie opened the multi-award-winning Saint Peter, Sydney, an Australian fish eatery, where he introduced ‘whole fish’ cookery. Here, Josh’s intuitive dishes and sustainable ideology found a home.
Fish Butchery opened in 2018, a one-of-a-kind retail outlet. A temperature-controlled ice-free zone where line-caught, sustainable species of fish are dry handled & cut to order. Josh has pioneered dry ageing fish and his ground-breaking approach to utilising the whole fish has gathered international recognition. Josh’s debut book ‘The Whole Fish’ cookbook will be published in September 2019.
Photo Credit ‘Jason Loucas’