Chef Joshua Brooks was born in Northampton and lived in Western Mass until moving Southwest Florida at the age of 12. He first entered the restaurant business at the tender age of 14 washing dishes and prepping for a local bbq restaurant in Naples, Fl. It was the beginning of a long running addiction to food service and hospitality.
A life long musician, he studied audio engineering at Full Sail University in Winter Park, Florida, while gaining front of the house restaurant experience as a server and bartender. He scored his first cooking job at Disney World’s Polynesian Resort, starting in a QSR before working his way up to a fine dining restaurant rotating meat, entremet, and hot apps stations. It was there that his passion for guest service really started to take shape.
Looking for a change and longing for more seasonality, Joshua came home to Massachusetts and moved to Boston in 2011, where he attended Le Cordon Bleu Cambridge and opened Catalyst Restaurant as a cook. Always trying to pushing himself, Brooks left Catalyst after a year and a half to broaden his culinary horizons and spent the next 3 years working around Boston with stints at prominent restaurants such as Island Creek Oyster Bar, Sweet Cheeks Q, and Boston Chops. Joshua came back to Catalyst as a Sous Chef at the end of 2014 and was promoted to Chef de Cuisine roughly a year later.
Following his father’s footsteps, Brooks is a classically trained drummer and percussionist as well as a guitarist, bassist, and vocalist. Out of work you can generally find Brooks fishing, cooking, reading, hiking, kayaking, or playing his guitar somewhere.