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 Vice President of 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.
Taylor has over 24 years in the hospitality industry where he has cultivated a dynamic culinary background ranging from Michelin Star fine-dining French cuisine to Southeast Asian street food. He has commandeered and cooked on cruise ships and conversely labored over open fires for private dinners in forests. His diverse skillset is a strong addition to the team as he serves as the Director of Culinary Innovation.
Jason has been in the Massachusetts culinary scene since high school. His previous experience includes serving as an Executive Chef in well-known eateries such as East Coast Grill, Formaggio South End and Casa Blanca. Jason spent five years at Season to Taste, a farm to table catering company who’s focuses on building relationships with farmers and fishermen to bring the freshest local produce, meats and fish to their guests. When not working or grilling in his backyard, Jason can be found trying to talk his two daughters into going fishing in Westport, MA.