Hailing from the Four Seasons Hotel and founder of New England Charcuterie, Chef Joshua Smith is not your average chef. In fact, nothing about his culinary ascent has been merely average. Joshua began his culinary journey traveling the world, learning the intricacies of artisanal charcuterie and cooking for well-known names and celebs alike. He decided to settle in Boston and help Michael Schlow open his award-winning Tico. Shortly thereafter, Josh founded New England Charcuterie with the intention of making artisanal meats right here in New England. As a next step, he went on to open Moody’s Delicatessen and Provisions, as well as Moody’s Backroom in Waltham, MA, nabbing Eater’s “Chef of the Year” along the way.
Today, Joshua is the Director of Culinary Innovation for Alltown Fresh, America’s first fresh convenience market. He strives to ensure that locally sourced, artisanal food is easily accessible to communities across the region. The new market concept is disrupting the c-store industry by elevating the way people eat and shop on-the-go with organic, natural, vegan, vegetarian, gluten-free, and locally sourced alternatives to create a boutique grocery experience without the hassle. Joshua is responsible for creating and designing kitchens, developing menus, and leading the Alltown Fresh culinary team to serve clean, delicious food options in c-stores all over New England.
Phil has been in the events industry for almost 20 years, servicing intimate dinners at the Isabella Steward Gardener Museum, private dinners for the President, and an elaborate gala dinner for over 600 guests. Phil’s favorite part of the industry is when the boat hits rocky waters. The ability to prevent or foresee issues is the most exciting part of his job.
Chef Tony has 12+ years of executive chef catering experience. Prior to joining the Alltown Fresh team he was the Corporate Executive Chef at Rebecca’s Culinary Group and owned his own restaurant on the Island of Vieques. Tony started working in the kitchen at the age of 15 and his favorite dish to cook involves anything with live fire, smoke, and pickles.
Chef Luke began working in restaurants at 15 years old. Prior to joining the Alltown Fresh team he was the CDC of Metta in Brooklyn, a restaurant focusing on sustainability, local farms, fermentation, and cooking with only fire. Luke’s favorite food to cook is pizza, because it is simple and easy, yet incredibly technical-and everyone loves pizza.