Joshua Curran is a talented chef who grew up in the picturesque Huon Valley in Tasmania. His passion for food was ignited at a young age by eating home-grown fruits and vegetables and learning to hunt and fish alongside his father.

Josh’s culinary journey began at the age of 16 when he started working as a kitchen hand. His talent and work ethic quickly propelled him to the position of a line cook. He went on to complete his apprenticeship at Maldini Italian Cafe and Restaurant, a family-owned Salamanca institution. Josh honed his knowledge and skills working in a variety of establishments in Hobart and Southern Tasmania. From cafes to hotels and wineries to fine-dining restaurants, he immersed himself in different gastronomic environments and broadened his palette, working with a multitude of experienced chefs.

Josh’s passion for new experiences and challenges has taken him all over Australia. Throughout his career, he has held leadership positions in Hobart, Melbourne, Sydney and Darwin.

In these roles, Josh was responsible for event planning and catering, in addition to managing high volume à la carte service. He also played an integral role in the successful opening of several new restaurants, utilising his expertise and leadership skills to help make each venture successful. These opportunities allowed him to work alongside different chefs and mentors, such as Phil Davenport and Manu Feildel, developing his knowledge of different cooking techniques.

​While Josh enjoys cooking a variety of cuisines, his favourites include Italian, Middle Eastern and American. When he is not busy in the kitchen, he spends his downtime exploring the Top End, gaming and passionately supporting his favourite Aussie Rules footy team, the North Melbourne Kangaroos.