Josh Chesterson was born and raised in Westchester County, just outside of New York City. His love of food and the restaurant business started at a very young age, having been surrounded by some of the best cuisine and restaurants in the country. Josh’s mother, a native of Holland, instilled in him the importance of exploration, and provided him with the opportunities to travel and experience many different cultures and traditions, which became the building blocks for many of his views on food and hospitality. His journey began with his first job, working at a small, family owned Italian restaurant as a prep cook and delivery boy. This experience ignited the passion and desire to continue in the restaurant business, landing him in some of New York City’s greatest restaurants. Eventually, he landed at Blue Hill at Stone Barns in Pocantico Hills, New York where his love for food and hospitality grew exponentially. Working at one of America’s top restaurants under Chef Dan Barber firmly solidified his dedication to excellence in service, hospitality and appreciation for food, ingredients and the people who provide them to us. Josh moved to Colorado for his love of all things outdoors, as well a change of pace from the New York lifestyle, and fell in love immediately. Over the past nine years, he has opened and worked in some of Denver and Boulder’s finest restaurants, including Colt and Gray and Blackbelly, where he developed a love and appreciation for what Colorado has to offer and where the Colorado food scene is headed.