The North Carolina native and charcuterie aficionado began his career at Dean and Deluca’s flagship store in Charlotte, NC. Under the tutelage of French Master Chef Charles Semail, he first began to produce sausages and patés.
Smith moved West and worked his way up the coastline landing at the Four Seasons Olympic Hotel in Seattle before returning home to run a popular kitchen under Chef Dale Ray. Subsequently Joshua set up the food and beverage program for 5 restaurants at a Lake Tahoe resort. He reconnected with the Four Seasons Group in Boston and his charcuterie featured on the menus of both the Bristol Lounge and Aujourd’hui.
He helped Michael Schlow launch Tico, his Latin American restaurant in the Back Bay under his guidance, the restaurant won Esquire’s award for Top 20 Best New Restaurants in America. Smith founded New England Charcuterie with the intention of making artisanal meats in New England, creating old world meats for both retail and wholesale. In November 2013, Moody’s Delicatessen & Provisions opened in Waltham showcasing his meats and sharing his passion for charcuterie.