Born and raised in Maryland, Chef Josh developed his palate from a world tour of experiences. His journey began in Pittsburgh, PA, while studying Mechanical Engineering at Carnegie Mellon University. After graduation, Josh worked as an engineer in Cleveland, OH. where his enthusiasm for cooking soon became an obsession. He enrolled in the Culinary Institute of America, in Hyde Park, NY.
Chef Josh's culinary experiences have taken him to San Francisco, where he interned with the James Beard Award-Winning Pastry Chef, Emily Luchetti, to New York, where he built and worked in a “Willy Wonka” style chocolate factory in an art gallery in the West Village, to Tuscany, Italy, where he taught pastry classes at the Toscana Saporita School, and to "The World”, (the largest privately owned floating residence on the planet) where he crafted scrumptious one-of-a-kind desserts while traveling the globe. His coup de grâce? Serving as Pastry Sous Chef at Mario Batali’s Del Posto Restaurant in New York, helping them to earn a 4-Star New York Times Review. This would make Del Posto the first Italian restaurant to achieve the newspaper's highest honor in 29 years. In 2012, Josh competed in and won the title of the Food Network's Sweet Genius, and started his company, Charm School Chocolate.
Chef Josh's distinct, eco-friendly, unpretentious sweets serve as the foundation for Charm School Chocolate. He has developed and perfected bean-to-bar chocolate that is completely vegan and free of dairy. All Charm School Chocolate products are also free of soy, lactose and gelatin. They are made without high fructose corn syrup, or refined sugar.