Born in Indianapolis and raised in Jasper, Josh’s passion for cooking ignited at a young age, inspired by culinary shows like “Great Chefs of America” and “Julia and Jacques.” His culinary journey took a big step right in Huntingburg, where he took his first cooking classes at The Stocked Pot/Fat & Sassy’s back in the 90’s - just one block away from where Butcher & Barrel now stands.  

Josh went on to study Culinary Arts at Le Cordon Bleu in Sydney, Australia and Sullivan University in Louisville, Kentucky.  He trained under world-class chefs, including Chef Jim Gerhardt and Chef Mike Cuhna at Limestone Restaurant in Louisville and Chef Cade Nagy at Catering by Design in Denver, where he served as Sous Chef alongside Chef Adan Vega.  His role as a Corporate Chef for Hodgson ills saw him collaborating with Molecular Biologists to develop innovative recipes, further honing his craft and expanding his expertise.

Josh met co-owner John Patton in 2016 and their shared love for food sparked an instant friendship.  After connecting with the other owners, John Schroeder and Jay Maxey, Josh knew he had found a team tht shared his passion for creating exceptional culinary experiences.  At Butcher & Barrel, he brings the hard work and dedicated he learned growing up in Dubois County into the kitchen, where every dish reflects his commitment to excellence.  Outside the kitchen, Josh enjoys spending time with his children, gardening, playing the piano, and continuously exploring the world of food.