Joshua Charles

I got my start in the professional kitchen by attending Lecole Cullinaire in St. Louis, Mo. Working in the top kitchens in St. Louis I got my first Sous Chef title at Prime 1000 Steakhouse before moving to Elaia+Olio and quickly becoming Chef de Cuisine. After Elaia + Olio I became Executive Chef at Element restaurant, where my small plate menu showcased the best ingredients from the Midwest. When my son was born (March 23, 2017) I realized the “Chef Life” was not conducive to being there for my family. I am currently forging my own path in the culinary industry, working as a private chef, restaurant consultant, food blogger as well as doing pop-ups, botique catering and menu development.

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