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| Biographies | |
Josiah Slone - Chef/Owner 
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Josiah began his restaurant career in Los Angeles. He worked for several restaurants and catering companies, eventually serving as Sous Chef at Renee’s in Santa Monica, California. He soon grew wary of the concrete jungle of Southern California and decided to search out a more remote local to inspire his creativity. When a position at Bloomfield Great House in Jamaica became available, Josiah packed up and headed to the Caribbean. Josiah re-invented the Bloomfield menu from a classic European based menu into a new world cuisine with Jamaican overtones. After Bloomfield, he was hired at Jake’s Treasure Beach, where he would discover the true freshness of the island. While at Jake’s, Josiah worked closely with local farmers, fisherman, and butchers to get extremely fresh, high quality produce, fish and meat. The menu changed for breakfast, lunch and dinner daily, depending on what the fisherman and farmers had that day. The cuisine took on a funky, fresh and rustic, yet upscale persona. After Jamaica, Josiah returned to the US to manage the evening kitchen staff at a venerable bastion of American cuisine, the Peninsula Fountain Grill in Palo Alto, CA. (which opened in 1923). Josiah discovered that quality does not always give way to high volume and he rediscovered his passion for American cooking at its best. Josiah left Peninsula to start his own restaurant and find a place to practice his culinary arts. Those searches lead him to find a match at Sent Sovi. Josiah’s cuisine emphasizes fresh ingredients, lack of pretension, and stylish presentations. Throughout diverse locales, Josiah has adapted his food to local products and regional flavors. Josiah founded Restaurant Lab, Inc. a restaurant development company. He raised the capital to acquire Sent Sovi, and serves as the Executive Chef. Josiah is a Palo Alto, California native and attended UCLA engineering department. |
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