A graduate of Johnson and Wales Colorado campus, Josh Curtis, has always loved the smell of smoke!  This professional pitmaster, Dad and Broncos fan puts a spin on regional American favorites – regularly incorporating the unctuous signature flavors of duck fat and bacon into his offerings.

Early in his career, Josh was honored to be hired as Executive Chef, heading a groundbreaking team for the nation’s first micro-brewery, Wynkoop Brewery in Denver, CO.  As Sous Chef, he worked closely with Hall of Fame quarterback, John Elway, to open the original Elway’s in 2006; and was honored to be part of the culinary team that served His Holiness, the Dalai Lama and 11 other Nobel Peace Laureates at the Denver Peace Jam.

As R&D Chef for the Old Chicago restaurant group, Josh was proud to be featured on Food Network’s “Unwrapped: Taste of Chicago” and has also been a contributor in Restaurants & Institution’s “Plain Jane gets Plucky”, (an article about reinventing the chicken sandwich), as well as in the ACF magazine Sizzle, that highlighted Southwestern cuisine and local flavors.  Through the American Culinary Federation, and in collaboration with the Art Institute in Phoenix, Josh was introduced to ACF Master Chefs Walter Leible and Chef Bill Sy, both of whom continue to inspire and mentor to this day. 

Josh and his family (wife, Danielle, son Zain and daughter Zella) have just relocated to Michigan where where they continue to enjoy a fire in the pit, assorted sports activities, and a cold brew every now and again!