Born and raised in Maryland, Chef Josh developed his palate from a world tour of experiences. His journey began in Pittsburgh, PA, while studying Mechanical Engineering at Carnegie Mellon University. There he cultivated his analytical mind, while engaging in his creative passion, cooking. After graduation, Josh worked as an engineer in Cleveland, OH. where his enthusiasm for cooking soon became an obsession. He enrolled in the Culinary Institute of America, in Hyde Park, NY., and the rest is history.
Chef Josh's culinary experiences have taken him to San Francisco, where he interned with the James Beard Award-Winning Pastry Chef, Emily Luchetti, to New York, where he built and worked in a “Willy Wonka” style chocolate factory in an art gallery in the West Village, to Tuscany, Italy, where he taught pastry classes at the Toscana Saporita School, and to "The World”, (the largest privately owned floating residence on the planet) where he crafted scrumptious one-of-a-kind desserts while traveling the globe. His coup de grâce? Serving as Pastry Sous Chef at Mario Batali’s Del Posto Restaurant in New York, helping them to earn a 4-Star New York Times Review. This would make Del Posto the first Italian restaurant to achieve the newspaper's highest honor in 29 years. It was time to venture out on his own.
Chef Josh's distinct, eco-friendly, unpretentious sweets serve as the foundation for Charm School Chocolate. He has developed and perfected confections that satisfy vegan, and non-vegan, health-conscious lifestyles. To make this possible, all Charm School Chocolate products are 100% dairy-free, egg-free, cholesterol-free, soy free lactose-free, and gelatin-free. Josh's chocolate is made without high fructose corn syrup, or refined sugar. His discriminating palate had allowed him to create delectable products that have the least impact on allergies & health.
On December 6th, 2012, Josh competed & won the title "SWEET GENIUS" on the Food Networks' show of the same name.