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Josh Brooks career in the restaurant industry began when he was just 14 years old, washing dishes at the local BBQ place around the corner from his home. Through college he worked as a bartender and corporate trainer at Pizzeria Uno & Grill’s top-grossing locations in Orlando, FL. Things really started to heat up when he began cooking for the Walt Disney World Resort at the Polynesian Hotel.
After moving back home to Massachusetts, Josh attended culinary school at Le Cordon Bleu Cambridge, where he graduated at the top of his class. From there, he spent ten years working in New England’s vibrant fine-dining scene, opening and running restaurants for some of Boston’s top chefs. A move to Colorado eventually brought Josh to the Eurest chef team, where he ran culinary operations for high-end client accounts in Denver.
Together with his management-level experience in a variety of concepts and roles, Josh’s reputation for creative menu design and responsible financial management primed him well for his new position as an EHS recruiter. He’s excited to bring his high energy and passion for the food and beverage industry to the role.
In addition to his restaurant experience, Josh is also a multi-instrumentalist, audio engineer, and a food and beverage photographer. When not working, he can be found taking pictures, playing guitar, rock climbing, and – of course – cooking.
Josh is excited to embark on a new career adventure in recruiting, and to join the amazing team at EHS.