Big name chefs are almost commonplace in the Palm Beaches, with the local dining scene becoming an incredibly cutthroat business. It seems that almost every time you turn on the Food Network, or watch any of the competitive cooking challenges that are becoming more and more popular all across the television spectrum, you’ll find someone who lives and cooks in our little corner of paradise.
This hasn’t gone unnoticed by the staff of Palm Beach Happening, either, and we’ve been fortunate enough to get to talk to some of these amazing chefs. This month, we’re featuring Executive Chef Josh Thomsen of Eau Palm Beach.
How did you get started in the food industry?
My love of food emanated from my father Jerry at a very young age. My 6th grade yearbook listed “Chef” as my career of choice.
Can you tell us a little more about the dining options at the resort?
We have many options here at Eau Palm Beach Resort & Spa from our signature restaurant Angle that serves a cuisine that is contemporary, seasonal and regional, Temple Orange that celebrates the cultures along the Mediterranean Sea, Breeze our seaside restaurant that offers true Floridian cuisine featuring Latin, Caribbean, Asian and American flavors and Stir the social center of our resort offering a cocktail party menu.
What is your philosophy on cooking?
My philosophy is as simple as my cooking, use the best ingredients that are local and in season!
Of all the dishes on the current menu, which is your favorite?
That’s up to our guests!
Are you enjoying your time in South Florida?
Of course, it is somewhat of a home coming of sorts. I have been coming to South Florida to visit my grandparents since I was a young boy.
Can you tell us a little bit about your previous experience in fine dining?
I have been very blessed to work for and with many great Chefs like Thomas Keller, Michael Mina, Alice Waters, Jeffery Jake and Joachim Splichal. I have also worked at amazing resorts like the Lodge at Pebble Beach in Monterey, Ca, Hotel Bel Air in Los Angles, The Little Nell in Aspen and the Bellagio & Venetian in Las Vegas.
What is the funniest thing to happen to you in your cooking career?
That’s a great question. I have had many funny times in my career. Some were not so funny at the time, like when I had to poach 181 eggs- five at a time in a small pot. (Please don’t ask) that dish had turned out to be the signature course at a dinner out on a farm.
The resort offers many different dining experiences that guests can enjoy. What is your next special offering?
I feel the most important things I offer is the ability to stay focused on the seasonality of our region for our menus and to consistently produce quality dishes that our culinary team and guests love.
I know that Eau has, in the past, employed chefs who were involved in cooking contests featured on the Food Network. Do you have any interest in that?
I feel cooking as a profession is a contest of wills all by itself. I get my satisfaction from my team and our guests each day.
What new and exciting plans do you have for the Angle Restaurant?
First and foremost is partnering up with as many local farms, ranchers and fisherman that can supply our entire resort with the best seasonal products.
We’d like to thank Executive Chef Josh Thomsen, as well as the rest of the staff of Eau Palm Beach for helping to make this interview possible, and allowing us the opportunity to sample some of the amazing dishes served everyday at Angle. Next month, we hope to bring you an interview Chef Matthew Byrne from www.kitchenpb.com.
If you’re a local chef whose cuisine matches up to the best out there, we’d love to talk to you. Contact us and perhaps you can be the next celebrity chef!