Joined :8/20/2010 | Video Recipes: 9 | Follow Chef
Dixville Notch , NH United States

Joshua Berry was born and raised in Maine and started his culinary classes at Lake Region High School. Josh started the BALSAMS apprenticeship program in 1994, some of his internships took him to Colorado, Louisiana, Wisconsin, North Carolina, Boston, Philadelphia, Florida, and Vermont. Josh graduated the apprenticeship program in 1997 as apprentice of the year. Josh spent the next year working in Luzern Switzerland, at the Hotel Astoria, then traveled to Italy before returning to the states. Josh then ran the fine dining restaurant at the Sea Pines resort in Hilton Head Island, South Carolina then as Asst. Executive chef of the Gold Strike casino in Mississippi. One year later Josh took the Executive chef position of the Memphis area premiere, luxury inn, Bonne Terre. In the fall of 2004 Josh moved to Essex, Connecticut where he spent the next four years as the Executive Chef of the historic Griswold Inn. Josh lives in Dixville Notch, New Hampshire with his wife Kim and two daughters, Sara and Jill.