josh |
Josh Weeks grew up in a family in Eastern North Carolina where the kitchen was the center of everything. His parents did a lot of entertaining and he was exposed to cooking and hospitality at a young age. Josh gained a background in both gourmet and southern family style cuisines from his two grandmothers, both of whom were excellent cooks. Since early childhood he has always been interested in the kitchen and learning about food.
At fifteen Josh began his first kitchen job in a successful, high volume family restaurant in Fayetteville, North Carolina. He knew then that the food industry would be his career path. Throughout the next twelve years Josh worked in restaurants across the state, racking up experience and increasing his knowledge. In Raleigh, Josh managed the very popular Syzygy Bistro for several years and then did a two year stint at Margaux's, one of the city's top dining destinations. He later worked as sous chef of the prestigious Linville Ridge Country Club in the mountains of North Carolina. Through the years he gained an understanding of Pacific Rim, Southern Regional and Classic French cuisine. All of these experiences have given Josh a well rounded approach to excellent food and service.
Josh came to Corner Kitchen in March of 2005, and since then has worked under the guidance of Joe Scully to become an important part of the culture of this restaurant. He and Joe share the view that creative, well-presented food in a comfortable setting makes Corner Kitchen a special dining destination. Josh and his partner Katie Houser have recently begun farming at Katydid Farms. This year they have provided many specialty produce items, including baby lettuce, herbs and fresh corn. All the food grown at Katydid is raised in accordance with organic farming principles.
