Originally from Inglis, Florida, Chef Josh Healy started cooking in 2012 while attending Johnson and Wales University in North Miami, FL. While in school, Healy started working at Gotham Steakhouse at the Fontainebleau Resort, and started to build his foundation. He then moved on to work for Top Chef Alumni Jeff McInnis at Yardbird Southern Table and Bar in the heart of South Beach “I knew what direction I wanted to grow in this industry. Southern food has always had a big part in my life, so I sought it out even in a city so full of Cuban influence.” With all of the growth and development in the company, Healy was moved to work at Khong River house’s opening where he worked under Thai born chef Piyarat Potha Arreeratn. After departing the 50 Eggs family, Josh work with restauranteurs Michael Mina and Jean Georges Vongerichten, and spent some time with Chef Giorgio Rappicavoli.