As seen on Food Network’s Chopped: Hangry – Dumped Dishes.
Josh Sutcliff, Executive Chef at Local Jones
Josh Sutcliff started his career as a 13-year-old dishwasher intrigued by the chaotic nature of the kitchen. At 14, he started cooking at a small restaurant in North Carolina, where he remained through high school. In 2010, he moved to San Francisco where he attended Le Cordon Bleu while working at the restaurant Bix.
Two years later, Josh moved to Dallas, serving as Chef de Cuisine at Matt McCallister’s highly acclaimed FT33. Later, he headed the kitchen at Filament, where he was recognized as one of Zagat’s top 30-under-30 influential restaurant professionals in Dallas. In 2016 he garnered effusive praise as Executive Chef at Mirador. The modern American restaurant — focused on local and seasonal ingredients — earned a 4-star review from The Dallas Morning News, and Josh was named Rising Star Chef of the Year by CultureMap Dallas.
In 2018 he partnered with Seth Brammer to found ShipShape, focused on increasing access to quality local food experiences in DFW. When an amazing opportunity landed on his door step, Josh took it and ran. He has been at the helm of Local Jones at Halcyon, a hotel in Cherry Creek since its opening in the summer of 2020.