Josh brings 15+ years of leadership and food passion- from sustainable butchery to growing top brands like Olympia Provisions. Raised in a food-loving family, he's all about great taste, clean oceans, and community. Outside work, he's a gardener, foodie, and golf enthusiast.
Josh's Journey
Early Food Passion & Education
I was raised in a family that believed food was the way we showed love. Every special occasion was a reason to invite friends and family, cook a big meal, or gather at our favorite restaurants. By the time I figured out what I wanted to be when I grew up, the U.S. was entering what I think of as the new food renaissance, where celebrity chefs were becoming household names.
After graduating from The Ohio State University with a degree in Hospitality Management, I knew I needed to follow my heart and dive deeper into the world of food. I enrolled at the Culinary Institute of America in Hyde Park, NY, where I was immediately immersed in an intense, nonstop journey through the culinary world. Every day brought a new opportunity—to try something unfamiliar, discover a unique ingredient, or refine a technique. It was overwhelming and exhilarating all at once.
Learning Sustainable Butchery at Fleisher's
While attending school, I took a part-time job at Fleisher's Grass-Fed Meats, where I had the chance to learn how to process and butcher whole animals under the guidance of some of the best butchers in America. It was also where I got my first deep dive into the sustainable food movement, which was just beginning to gain momentum in the U.S. It was incredibly exciting, and it felt like we were at the forefront of it all. Being surrounded by the bounty of the Hudson Valley shaped how I connected with farmers and producers of the highest quality, and helped me understand the real challenges they face within modern food systems.
During my time at Fleisher's, I realized that while my passion was cooking, there was something about being a maker—being closer to the source of my food—that resonated with me more deeply than being a chef alone. After three years, my wife and I made the cross-country move to Portland, Oregon, where I was given the opportunity to help open what would become Olympia Provisions.
Building Olympia Provisions in Portland
What started as a two-man operation in the back of a small, 40-seat restaurant eventually grew into a restaurant group with six locations across Portland, along with a 40,000 sq. ft. USDA processing facility producing the best European-style charcuterie and smoked meats in the United States. It was incredible to be able to help to put the Portland food scene on the map in a time of incredible growth both personally and professionally.
In the 15 years I spent there, I went from journeyman meat cutter and sausage maker to Director of Operations, learning about sustainable sourcing, brand development, and team building along the way. That skill set—along with my desire to keep learning—is what eventually brought me to American Tuna.
Joining American Tuna
I'm proud to be part of the team at American Tuna, where we're united by the belief that everyone deserves access to good food and clean oceans. I'm inspired daily by our mission and the incredible community of customers who support it. My goals here are an extension of what they have always been, to grow professionally and surround myself with super talented people who care about their work and how it makes a difference in the lives of others.
Life Outside Work
My love of food runs deep and touches nearly every part of my life. When I'm not at work, you'll find me tending my garden—which, if you ask my wife, grows far too much food for just two people—exploring San Diego's incredible food scene, or cooking and sharing wine and stories with friends. I also make time to embrace my competitive side as an avid golf nerd who regularly competes in local tournaments.