Chef Josh Robbins

My professional journey with food began about six years ago. I was fresh out of college, feeling both excited for my future and totally unsure about what I wanted out of a career. I began cooking in a local Italian restaurant just to make some money and quickly fell in love with it. As a native New Jerseyan, it’s no shock that I felt right at home making Neapolitan pizza, handmade pasta, arancini, focaccia, and other Italian staples.



I moved from New Jersey to Seattle at the end of 2018 for a girl I met in college (spoiler: she’s now my wife!). I found work in the PNW as a cook, whisky distiller, and I even dabbled in the wine industry. I found that I was happiest working with my hands, creating food and drink that brought people together. After lots of consideration and late-night conversations, I decided to take a huge leap of faith and start my own company: House Pizza, where I cater events and popups with wood-fired Neapolitan pizza, and its offshoot, House Call, where I create tailored tasting menus for private parties, usually in people’s homes. I love inventing dishes that bring people comfort, get them talking, and make them think differently about the food they’re eating. In my years and years of experience, I’ve consistently found that food is one of the best ways to bring people together.