Chef Joshua Spiess discovered his love for cooking at an early age and began his quest working in professional kitchens at age 15. After graduating Johnson & Wales University, he later joined the US Army in which he was a member of the United States Army Culinary Arts Team which competed on the international stage at the World Culinary Olympics/IKA in Erfurt, Germany and two Culinary World Cups in Luxembourg. During his career he has accumulated 17 gold, 6 silver, and 6 bronze medals through the American Culinary Federation and World Association of Chefs Societies with 7 best in show.
Chef Joshua is a Certified Executive Chef, Certified Judge with the American Culinary Federation and a Certified Food Manager through the International Food Service Executives of America. Chef Joshua holds an Associate's Degree in Culinary Arts through Johnson and Wales and Bachelor’s Degree in Hospitality Management through the University of West Florida.
One of his biggest achievements is winning 2010 Chef of the Year and his most recent achievement is being one of the youngest chefs to be inducted into the American Academy of Chefs, which is the honor society of the American Culinary Federation.
We first design your menu and pick a date. You will be charged a flat rate per person. We will need the payment in full one week prior to the event. We accept cash, check, Venmo and Zelle. We take care of purchasing the food.
On the day of your event we will do light prep offsite and then finish the meal at your home or place of your choosing. Most of our clients are interested in plated course meal. We supply plates but do not supply glassware and eating utensils. We don’t set the dining table. If you need glassware, utensils or table setting, then an up charge will be added.
We will visit the table at the beginning of each course to explain the dish you are about to eat. After the event is over we will breakdown and clean the kitchen. Cheers!
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