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Chef Josh Cohen

Growing up in the Hudson Valley surrounded by farms, sustainable food was always a central part of Chef Josh Cohen's life. He knew he wanted to become a chef at age 13, and began his career washing dishes in high school before going on to study under award-winning chefs including Magnus Nilsson (Fäviken, 2 Michelin Stars) and Daniel Burns (Luksus, 1 Michelin Star). He opened The Flower Shop in NYC (Michelin Bib Gourmand) and went on to help lead the kitchen at Gem Restaurant (2 Stars, New York Times). 

Chef Josh’s style of cooking is market-driven and vegetable-forward New American. He draws inspiration from all over the world, and particularly loves exploring his Eastern European heritage and Ashkenazi flavors.