JOSHUA TROY HARMON
Chef Josh Harmon Bio: Hometown - Tennessee Josh has loved to eat since an early age. Born in Tennessee, raised in Texas and graduating high school in LA, he was exposed to a lot of different cultures early on that would play a big role in the way he cooks today.
First stop was Chef Point Café where the Chef, Franson Naweyze, gained fame from opening a “French Style” restaurant with African influence in a Conoco gas station. Josh only ran food there but learned a lot and got his foot in the door. Josh wanted to cook with the best, learn from the best, challenge himself, and push himself further into the industry. He knew the best way to do that was to see if he could hang in New York. For a year he trailed, trained, and staged at some of the best spots in the states. From David Burkes’ Townhouse, to Buddhakan in the Chelsea Market, and Le Cirque in the Bloomberg tower. He has also cooked, trailed, and trained at some of the better places in the DFW: Grace in Fort Worth, Savor on Klyde Warren park, and staged at places like FT33 and Driftwood.
When Josh returned to Texas in 2012, he became Chef de Cuisine at The Milk & Honey Co. where he received multiple accolades and fed some very important people in the industry, including Pierre Schaedelin of the three-Michelin starred Le Luis XV in Monte Carlo and Scott Romano of the Theodore. The Star Telegram said, “Its kitchen is turning out some of the area’s more progressive and imaginative nouveau Southern cooking”. After leaving Milk & Honey, Josh went to Grace and worked with Chefs Blain Staniford, Victor Villarreal, and Ryan Martin as Chef de Partie. He worked most of the wine dinners alongside Blain and other cooks learning new techniques like whole hog butchery. Josh then went to Savor where Chefs Matt Hanke and Joe Sigliano let Josh really start to put his mark on the Dallas food scene.
Main Street Bistro & Bakery in Grapevine had been serving breakfast and lunch for over a decade. The owners decided it was time to open for dinner, serving upscale French food in a casual setting. Josh wrote the menu, trained the staff and put out seasonally driven French fair with a global influence. With Josh at the helm of the kitchen, Main Street was named top ten best restaurants in the Mid Cities by Society Life.
Now, Josh is doing everything he can to live up to the people who nurtured his talent and helped him grow, striving to be one of the next up-and- coming Chefs in the DFW area. His stint at Kitchen LTO will be a sure test to show Dallas what he’s made of.