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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.

More about Josh Elliott

What is your ultimate comfort food? For me, it has to be a great cheeseburger, on a warm, soft, sesame seed bun, a slice of ripe tomato and red onion, melted American cheese and a little mayonnaise and Dijon mustard. If I could, I would eat this everyday!! If you weren't a chef, what would you be? Music engineer/producer. What three things are always in your pantry? This may seem too simple, but we always have good olive oil, lemon and limes (for the juice, zest, and peel), and kosher salt.
If you could cook with anyone in the world, who would it be?
It's a close tie between Eric Ripert (world renowned chef of Le Bernadin) and Jim James from My Morning Jacket (my favorite band).