Josh grew up in Sheffield and began his culinary journey as an apprentice in a two-rosette restaurant. His career in Michelin-starred kitchens started at Le Manoir aux Quat’Saisons, followed by a year in Hong Kong working alongside two-starred chef Shane Osbourne. Upon returning to the UK, Josh took on the role of sous chef at Ollie Dabbous’ acclaimed restaurant. 

After two years at Dabbous, Josh sought a change from the Michelin-starred environment and spent time as a private chef for the American Ambassador.Eager to return to Michelin-starred kitchens, Josh completed stints at L’Autre Pied and Elystan Street before being approached to become the Development Chef for Belazu. There, he gained insights into the science behind product development and the business side of the industry. 

Josh has been with Hide from its inception, a journey that spans seven years, and now serves as  Chef director. He oversees the operations of three venues — Hide, HideAway and The White Horse — managing a team of 70 chefs. His vision is to champion local, fresh, sustainable, and seasonal produce, working with the finest suppliers in the UK to deliver simple yet exquisite Michelin-worthy dishes. 

 He takes great pride in fostering a positive and nurturing kitchen environment, aiming to make Hide not only a place of exceptional cuisine but also a training ground for talented chefs. Investing in the growth of both junior and senior staff, Josh’s goal is to develop the next generation of culinary leaders, ensuring the team achieves accolades while maintaining a happy workplace. 

With over 18 years of experience as a chef, including 15 years in Michelin-starred kitchens, Josh continues to drive excellence in every aspect of his work.