After completing a masters degree in geology at the University of South Carolina, Josh fulfilled one of his dreams moving abroad to Rome, Italy. While working as an english teacher Josh discovered his own passion for Italian food and cooking. Upon returning to the US, Josh made a career change from the world of science into the culinary arts. Taking his first job at Red Bird Provisions in Maine, Josh started worked his way up line until he landed in Boston. He joined the team at B&G Oysters, working for James Beard award winning Chef Barbara Lynch, assisting the leadership of the kitchen as a Sous Chef. Josh joined the Salty Pig as a sous chef in May 2014, looking to further pursue his love of Italian Cuisine, his passion for charcuterie, and handmade pizza & pasta. Josh is excited to take on the role of Executive Chef and see the Salty Pig continue to grow.