Josh ElliottThe Restaurant at The Raleigh
JOSH ELLIOTT Executive Chef, The Restaurant at The Raleigh
Joshua Elliott was born and raised in Little Rock, Arkansas where traditional Southern hospitality was ingrained in him from a young age. Food, drinks and family were the building blocks of Josh’s formative years, and by the age of 16 he decided to make it a profession, taking a job as a dishwasher. He subsequently worked every station on the line and all positions in the kitchen as well as multiple positions in the front of the house including server and bartender, ensuring he fully grasped the industry. After several years in the industry, Josh’s passion was further realized, and he enrolled Johnson & Wales University where he graduated summa cum laude. Since graduating, he has held positions in revered Miami restaurants including Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Bouloud’s db Bistro Moderne in the JW Marriot Marquis. In 2012, Josh joined the locally acclaimed Pubbelly Restaurant Group, taking on the Sous Chef position at PB Steak before moving to the flagship Pubbelly to resume the same position. He then began the opening process as the Executive Chef of the Hilton Cabana and its signature restaurant L’echon Brasserie in November 2013. Always looking to expand on his talents, in 2015 he was offered the position of Chef de Cuisine at The Raleigh Hotel and in 2017 Elliott was awarded the title of Executive Chef. Josh is responsible for a handful of new enhancements to the menu at The Restaurant at The Raleigh and also oversees all of the food and beverage on property.