Josh Dillon

Background

About Josh Dillon

Always looking for something different to make, I like to experiment with new combinations. With a history started at an Indian fusion restaurant I learned and worked my way up in the kitchen from dishwasher. I also learned traditional India recipes such as Chicken Korma, Tikka Masala, Spicy Shrimp Curry and even how to make Naan from scratch. After this I worked at a Mediterranean inspired cafe. Here I learned how to make Tzatziki sauce from scratch, gyros and more greek inspired items. I also created my first business, a catering business. After being questioned about food allergies over the years I was inspired by my next kitchen to work out of. Next I changed course, as most would say, I went to work at a Vegan/Gluten free restaurant. I learned a lot here. While here I also was working on a bakery, since many of my catering gigs were requesting more desserts, so I learned many lessons and processes to work with peoples needs. After learning these skills I then proceeded to a traditional "bar style" food. We offered large stuffed burritos, house made appetizers and more. This is when I took the opportunity that had risen. I came across an individual wanting to open a small kitchen with traditional mid-west burgers, philly cheese steak, gyros. I created a business out of this adding many other items and had a great following. Now I'm on to the next venture! I'm working on getting a food truck started. I am most likely serving very similar food as before with a few changes. As always I will be featuring a house-made menu!