Chef Josh Sutcliff

Josh Sutcliff started his career as a 13-year-old dishwasher intrigued by the chaotic nature of the kitchen. At 14, he started cooking at a small restaurant in North Carolina, where he remained through high school. In 2010, he moved to San Francisco where he attended Le Cordon Bleu while working at the restaurant Bix.

Two years later, Josh moved to Dallas, serving as chef de cuisine at Matt McCallister’s highly acclaimed FT33; later, he headed the kitchen at Filament, where he was recognized as one of Zagat’s top 30-under-30 influential restaurant professionals in Dallas. In 2016 he garnered effusive praise as executive chef at Mirador. The modern American restaurant — focused on local and seasonal ingredients — earned a 4-star review from The Dallas Morning News, and Josh was named Rising Star Chef of the Year by CultureMap Dallas.

In 2018 he partnered with Seth Brammer to found ShipShape, focused on increasing access to quality local food experiences in D-FW. In 2019 the pair launched Skin Contact, a natural wine bar pop-up; Vetiver, a farm-to-table pop-up dinner series; and FARMTENDER, the first bartender-focused farm tour.

Josh also teaches culinary arts at El Centro college in downtown Dallas, and the pair continue to host educational workshops and events for the industry, focused on improving access to relevant and modern continuing education for hospitality professionals.

E-mail Josh.

Subscribe to the ShipShape e-mail list to keep up with Josh:

*indicates required field

Hospitality Concepts  -  2019