Chef Joshua Harmon

Chef Joshua Harmon

Renowned as the 2017 Eater Chef of the Year and a nominee for the Culture Map Taste Maker award, Chef Josh has garnered recognition as one of the most promising culinary talents in the United States, as highlighted by Zagat. His culinary journey began in New York City, where he honed his skills in some of the country’s premier restaurants, including Buddakan in Chelsea Market, Le Cirque, and Town House with David Burke. In Dallas, he further refined his craft under the mentorship of esteemed chefs, such as James Beard Award winner Stephen Pyles & five-time nominee Regino Rojas.

Chef Josh gained additional experience collaberating & working alongside Misti Norris, a Food and Wine Best New Chef, at her James Beard-nominated restaurant, Petra and the Beast. In 2017, he opened his first restaurant, which quickly earned numerous accolades, including Best Restaurant from Daily Meal and a nomination for Best Comeback Restaurant from Eater, as well as best southern restaurant from the Dallas Observer.

He then took charge of the food and beverage program at the iconic Belmont Hotel, where he created memorable dining experiences for high-profile guests. Chef Josh even organized a curated dinner for Carhartt during this time. In 2018, he showcased his culinary prowess by winning first place on Food Network’s "Restaurant Rivals" and was featured in the McCormick for Chefs series alongside culinary legends like Elizabeth Falkner.

After successfully opening and consulting for various restaurants across the nation, Chef Josh returned to Dallas to launch Birdie, which was celebrated as D Magazine's Best New Restaurant in its inaugural year. Birdie also received accolades from USA Today as one of the top ten new restaurants in Dallas and was recognized by Thrillist as the best new spot for fried chicken.

Most recently, Chef Josh undertook a consulting project for a prominent company, developing six diverse culinary concepts within a single building called VICTORY SOCIAL. Ranging from a coffee and breakfast venue, to an authentic Italian restaurant featuring house-made pasta and Neapolitan pizza. The project was dubbed by the Dallas Observer the "Ritz Carrollton of food halls." At the same time he opened a cocktail bar as a consulting/partner called RAYO. It offer’s chef-driven bar food and sophisticated interpretations of classic cocktails, which quickly became an “instant neighborhood hit” says the observer. Eater magazine subsequently named it “best bars in Dallas”.