'Restaurants thrive on the delicate balance of chaos and meticulous organization; gracious hospitality at an aggressive pace. Success lies in the understanding of these relationships and the ability to apply ďŹ nesse, humility, and soul at every step.'
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Chef Joshua Linton is emerging as one of the rising
for Jose’ Andres at both Zaytinya and Oyamel, in
stars of contemporary ethnic and global cuisine.
addition to his efforts in the development of Andres’
His education at the Culinary Institute of America
provided the vision for a breadth of experience and exposure, which Linton eagerly pursued beginning with his year long employment under the tutelage of famed Chef Takashi Yagihashi at Tribute in Farmington Hills, Michigan.
Chef Linton was equally enriched
and inﬂuenced through his exposure to contemporary Indian Cuisine under Executive Chef Floyd Cardoz at
Prior to returning to his roots in the Midwest, Joshua was commissioned as menu and operations consultant for the Starr Restaurant Organization, which includes such notable establishments as Buddakan and Morimoto in New York City, and El Vez, Parc and Tangerine in Philadelphia.
the New York Times 3-star rated restaurant Tabla in
Linton continuously draws on his vast understanding
New York City.
and exposure to ethnic cuisine to provide an intensely
In 2005, and again in 2006, Linton had the opportunity to serve as consulting chef at Neyla in Washington D.C., where he developed and executed a contemporary Middle Eastern menu. While in D.C., Linton gained additional experience working as Executive Sous Chef
creative, intelligent, and progressive experience while respecting tradition and cultural roots. These sensibilities are at the heart of Linton's most recent endeavors–Ajasteak, and newly concepted–Ajakitchen, where the experience remains true to an eclectic Asian identity.
Brazilian, Carribean, Regional Chinese
Motivating staff to daily excellence, instilling
and Mongolian, Egyptian, Greek, Iberian,
a working climate of pride and professionalism,
Israeli, Italian, Indian, Lebanese, Mexican,
creating efďŹ cient staff schedules to maximize
Morrocan, Regional North American, Russian,
productivity, organizing kitchen to provide for
Scandinavian, Southeast Asian, Spanish,
minimum product perishability, maintaining
Syrian, and Tunisian, Turkish,
highest food safety sanitation standards
Financial Planning & Sustainability
Concept development, menu design with respect
Budget planning and cost-saving techniques,
to budgetary goals, planned tastings, food
detailed back-of-house accounting systems,
and wine pairings, appropriate plateware and
back-of-house ordering and aquisition systems,
ďŹ‚atware selection, staff training on necessary
economic staff management
service techniques Kitchen & Logistical Planning Appropriate equipment layout for proper menu execution, blending aesthetics with functionality, balancing budgetary and operational goals
Pulling from an ethnically diverse culinary repetoire, Joshua developed the retail spice collection, 'Ajaspice.' Beginning with handmade-Smoked Tellicherry Black Pepper and handmade-Smoked Atlantic Sea Salt, the product line continues to grow and pull inďŹ‚uence from around the globe. This product line was developed for Ajasteak restaurant at the Dana Hotel & Spa in Chicago, IL.
)background) EDUCATION & CAREER EXPERIENCE
Culinary Institute of America
Starr Restaurant Organization, Philadelphia
Bachelor of Professional Studies, Culinary
Chef of Research & Development
Menus & New Concepts
Culinary Institute of America Associates of Occupational Studies, Culinary Arts
Neyla, Washington D.C. Consulting Chef
Launched New Middle Eastern Menu; Developed new dishes to meet quality, ﬂavor and cost
Ajasteak, Ajakitchen and
standards; Hired & trained new and existing staff;
Dana Hotel & Spa, Chicago
Implemented new kitchen cost control systems;
Executive Chef, Hotel and Restaurant
Planned $40k kitchen renovation; Maintained back-
Luxury Hotel, Boutique Asian-Inspired Steakhouse
of-house cost controls and high standards while
and market-driven restaurant
restaurant was in transition of management
Think Food Group, Washington D.C. area
Tabla, New York
Chef de Cuisine at Oyamel
Managed Staff of 30 back-of-house employees,
Mastered every responsibility in kitchen; Trained
Reduced Food Cost by 2.25%, Reduced back-of-house
new cooks in all preparations of ever-evolving menu;
Labor Cost by 1.85%, Achieved Press
Mastered butchery of whole fish, meat, game, &
and Media coverage to increase popularity
poultry; Aided Floyd Cardoz at James Beard
Executive Sous Chef at Zaytinya
Tribute, Farmington Hills, MI
Managed Staff of 65 back-of-house employees,
Reduced Food Cost by 1.4%, Achieved Press
Trained new cooks in all preparations of ever-evolving
and Media coverage to increase popularity
menu; Mastered butchery of whole fish, meat, game,
& poultry; Aided Takashi Yagihashi, and regional
chefs, with James Beard Dinners. 2000
PRESS & MEDIA COVERAGE
Restaurant and Hospitality Magazine
ABC/Channel 7 Chicago
Chosen as “Rising Star Chef”.
Performed cooking demonstration and gave one-on-one interview with Iron Chef judge, Steve Dolinsky.
April 2009; July 2009 Plate Magazine’s “Plate Cooks” event
Performed cooking demonstrations and led
Crane’s Chicago Business
Positive review of Kobe Beef and other dishes from Ajasteak.
June 2009 Chicago SunTimes
Personal interview, photos, and explanation of cooking
techniques and Kobe-Fat Fries
Interview and cooking demonstration on live TV,
August 2008; May 2009 Food Arts Reviewed in national round-up of notable new restaurants. September 2008; March 2009; May 2009 WGN/Channel 9 Chicago Cooking demonstration filmed live, accompanied with recipes and segment posted on the WGN website for additional internet exposure.
accompanied with recipes and segment posted on the Metromix website for additional internet exposure. May 2006 Washington, D.C.’s 107.7FM Broadcasted live on The Washington Post radio station regarding the history of Cinco de Mayo in Mexico and the celebration at Oyamel in Arlington, VA.
)selections) PRESS & MEDIA (CONT'D)
July 2006 Women’s Adventure Magazine
Quoted on the use of dried and fresh chilies in
many countries and cultures around the world.
Taste of the Nation, Chicago, IL Contributed to Share Our Strength National
fundraiser to raise money in the fight to end
The Washington Post
childhood hunger. Also, included in the event’s
Quoted on advice for “job hoppers” considering
auction to further raise money for the cause and
the Culinary field as a prospective career change.
offered a private dinner party in the ‘bidder’s’ home for the lucky winner.
April, 2006 The Washington Post
October 2008, 2009
Quoted in food section in the Worth the Trip
Meels on Wheels, Macy’s, Chicago, IL
column regarding Cochinita Pibil Tacos at Oyamel
Signature Chefs event
in Arlington, VA. November 2008 March of Dimes, Chicago, IL Celebrity Chefs Fundraiser
'I love to eat food prepared with soul; food that says something about the person who prepared it. I cook with big ďŹ‚avors because I want those who eat my food to know I have personality, that I have something important to express.'
Invitations for consulting are currently being accepted. Please contact Joshua Linton by email: firstname.lastname@example.org
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