Joshua Walls

Joshua Walls started cooking at the tender age of 15 in his local town in England, where he quickly discovered he had a huge passion for and a willingness to learn.

From growing through different cuisines and different restaurants to where he was from Joshua seeked a new challenge and made the move to London at the age of 20.

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Joshua Walls started cooking at the tender age of 15 in his local town in England, where he quickly discovered he had a huge passion for and a willingness to learn.

From growing through different cuisines and different restaurants to where he was from Joshua seeked a new challenge and made the move to London at the age of 20.

This is where he helped Open the restaurant Aqua Kyoto part of the famous Aqua group In London in 2011 situated on the fifth floor in the famous Regent street in central London, where in the second year they claimed 2AA rosettes.

This is where ho learnt Japanese cuisine and also a big love for Japanese cookery and flavors to which he still holds close to his heart, and from which has travelled and spent time in Japan personally to help aid his skills and experience. Josh worked there for 4 years in the third year he became a Junior sous chef and worked closely with the head chef when developing the new menu.

He left the position to work at Chotto Matte restaurant as a sous chef and follow his former chef Jordan Sclare. In Chotto Matte he used his wealth of Japanese experience to his advantage, to work closely with Head chef Michael Paul and Executive Jordan in developing the menu and creating new dishes.

With the success of the restaurant Josh was pushed higher up the ladder and became senior sous chef and ran the restaurant in the day to day business for the next to years where the company was hugely successful serving over 5 thousand happy customers per week.

2 years later he helped run their sister restaurant in Mayfair Black Roe for a combined 13 months as head chef and helped develop the menu and run the kitchen to a very high standard to where it is today where they serve modern Asian cuisine. In between stints at Black Roe Joshua helped open Chotto Matte Miami last year for 4 months and was fundamental in the setting up of the kitchen and the development of the chefs and educating them on Nikkei cuisine and chotto matte. Joshua has quickly become an important person within the company to which he is called open whenever needed and wherever they need him.

Whilst also working and helping the team across all restaurants in London, he has helped open Chotto matte’s pop up in St Tropez and also opened their little sister in London Chotto by chotto matte in the arcade in central London which has been a huge success so far.

This year Joshua helped open Chotto matte Toronto the latest in the groups huge expansion work and is quickly becoming a fundamental part of the Chotto matte expansion group.

This also co in sided with his promotion to Group culinary development chef in North America and will be overseeing both sites in Miami and Toronto, with further openings on the horizon across the world, Joshua’s wealth of experience and passion linked with the Nikkei cuisine in which chotto matte prides themselves on, will continue to flourish and the future looks very bright for himself and for the growing company which is the Chotto matte group and hopes to deliver the food the is very close to his heart to the very highest standard to which he knows.

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