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Chef Bios: Josh Watkins

Chef Bios: Josh Watkins


QUICKFACTS:
Culinary Style: New American
Restaurants: Carillon Restaurant, as well as the AT&T Hotel's other restaurant functions
Signature Dishes: Lemon basil panna cotta, pan-seared duck breast with lavender
Education: California Culinary Academy
Previous Work Experience: The French Room in the Adolphus hotel, became Chef de Cuisine at the Driskill Grill by age 23
Awards: earned the Driskill Grill a 5 star rating while executive chef, Carillon is one of the highest-rated restaurants in Austin by the Austin American Statesman
Notable Mentions: Appeared on Iron Chef America along with mentor David Bull, cooked at James Beard House and Aspen Food and Wine Festival.

DID YOU KNOW?
Watkins was so busy when Carillon first opened in the AT&T Hotel that he lived there.


Josh Elliott grew up in Little Rock, Arkansas, with southern hospitality streaming through his veins like so much sweet tea. After working as a dishwasher at Pizza Hut at 16, Elliott committed to a career in the kitchen. He moved to South Florida, where he became a line cook at The Village Grille, and soon after, enrolled at Johnson & Wales University in North Miami. Meanwhile, Elliott cooked at Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Boulud&rsquos db Bistro Moderne at the JW Marriott Marquis. He eventually became sous chef within Pubbelly, the juggernaut restaurant group from Rising Stars alum José Mendín, and then went on to open the Hilton Cabana and its restaurant L&rsquoechon Brasserie as executive chef. His last two years in Florida were spent as executive chef at the iconic Raleigh Hotel.

In 2017, Hurricane Irma hit, devastating the Raleigh Hotel and putting Elliott out of work. He took the opportunity to reroute his life, checking into a 60-day rehabilitation center and tackling the alcoholism that had plagued him for more than 20 years. Elliott and his family moved to Boston in 2018, where he began working for James Beard Award-winning chefs, Ken Oringer and Jamie Bissonnette. Now as the executive chef of acclaimed Barcelona-inspired tapas restaurant, Toro, Elliott advocates for the mental health and wellbeing of restaurant workers. He&rsquos an active member of the recovery community and looks forward to launching a Boston chapter of Ben&rsquos Friends, a support group for hospitality professionals who are struggling with addiction, once it makes sense. Last year Toro hosted the first sober chef dinner of it's kind on the East Coast, spreading awareness of a dining experience with nonalcoholic beverage pairings.


Josh Elliott grew up in Little Rock, Arkansas, with southern hospitality streaming through his veins like so much sweet tea. After working as a dishwasher at Pizza Hut at 16, Elliott committed to a career in the kitchen. He moved to South Florida, where he became a line cook at The Village Grille, and soon after, enrolled at Johnson & Wales University in North Miami. Meanwhile, Elliott cooked at Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Boulud&rsquos db Bistro Moderne at the JW Marriott Marquis. He eventually became sous chef within Pubbelly, the juggernaut restaurant group from Rising Stars alum José Mendín, and then went on to open the Hilton Cabana and its restaurant L&rsquoechon Brasserie as executive chef. His last two years in Florida were spent as executive chef at the iconic Raleigh Hotel.

In 2017, Hurricane Irma hit, devastating the Raleigh Hotel and putting Elliott out of work. He took the opportunity to reroute his life, checking into a 60-day rehabilitation center and tackling the alcoholism that had plagued him for more than 20 years. Elliott and his family moved to Boston in 2018, where he began working for James Beard Award-winning chefs, Ken Oringer and Jamie Bissonnette. Now as the executive chef of acclaimed Barcelona-inspired tapas restaurant, Toro, Elliott advocates for the mental health and wellbeing of restaurant workers. He&rsquos an active member of the recovery community and looks forward to launching a Boston chapter of Ben&rsquos Friends, a support group for hospitality professionals who are struggling with addiction, once it makes sense. Last year Toro hosted the first sober chef dinner of it's kind on the East Coast, spreading awareness of a dining experience with nonalcoholic beverage pairings.


Josh Elliott grew up in Little Rock, Arkansas, with southern hospitality streaming through his veins like so much sweet tea. After working as a dishwasher at Pizza Hut at 16, Elliott committed to a career in the kitchen. He moved to South Florida, where he became a line cook at The Village Grille, and soon after, enrolled at Johnson & Wales University in North Miami. Meanwhile, Elliott cooked at Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Boulud&rsquos db Bistro Moderne at the JW Marriott Marquis. He eventually became sous chef within Pubbelly, the juggernaut restaurant group from Rising Stars alum José Mendín, and then went on to open the Hilton Cabana and its restaurant L&rsquoechon Brasserie as executive chef. His last two years in Florida were spent as executive chef at the iconic Raleigh Hotel.

In 2017, Hurricane Irma hit, devastating the Raleigh Hotel and putting Elliott out of work. He took the opportunity to reroute his life, checking into a 60-day rehabilitation center and tackling the alcoholism that had plagued him for more than 20 years. Elliott and his family moved to Boston in 2018, where he began working for James Beard Award-winning chefs, Ken Oringer and Jamie Bissonnette. Now as the executive chef of acclaimed Barcelona-inspired tapas restaurant, Toro, Elliott advocates for the mental health and wellbeing of restaurant workers. He&rsquos an active member of the recovery community and looks forward to launching a Boston chapter of Ben&rsquos Friends, a support group for hospitality professionals who are struggling with addiction, once it makes sense. Last year Toro hosted the first sober chef dinner of it's kind on the East Coast, spreading awareness of a dining experience with nonalcoholic beverage pairings.


Josh Elliott grew up in Little Rock, Arkansas, with southern hospitality streaming through his veins like so much sweet tea. After working as a dishwasher at Pizza Hut at 16, Elliott committed to a career in the kitchen. He moved to South Florida, where he became a line cook at The Village Grille, and soon after, enrolled at Johnson & Wales University in North Miami. Meanwhile, Elliott cooked at Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Boulud&rsquos db Bistro Moderne at the JW Marriott Marquis. He eventually became sous chef within Pubbelly, the juggernaut restaurant group from Rising Stars alum José Mendín, and then went on to open the Hilton Cabana and its restaurant L&rsquoechon Brasserie as executive chef. His last two years in Florida were spent as executive chef at the iconic Raleigh Hotel.

In 2017, Hurricane Irma hit, devastating the Raleigh Hotel and putting Elliott out of work. He took the opportunity to reroute his life, checking into a 60-day rehabilitation center and tackling the alcoholism that had plagued him for more than 20 years. Elliott and his family moved to Boston in 2018, where he began working for James Beard Award-winning chefs, Ken Oringer and Jamie Bissonnette. Now as the executive chef of acclaimed Barcelona-inspired tapas restaurant, Toro, Elliott advocates for the mental health and wellbeing of restaurant workers. He&rsquos an active member of the recovery community and looks forward to launching a Boston chapter of Ben&rsquos Friends, a support group for hospitality professionals who are struggling with addiction, once it makes sense. Last year Toro hosted the first sober chef dinner of it's kind on the East Coast, spreading awareness of a dining experience with nonalcoholic beverage pairings.


Josh Elliott grew up in Little Rock, Arkansas, with southern hospitality streaming through his veins like so much sweet tea. After working as a dishwasher at Pizza Hut at 16, Elliott committed to a career in the kitchen. He moved to South Florida, where he became a line cook at The Village Grille, and soon after, enrolled at Johnson & Wales University in North Miami. Meanwhile, Elliott cooked at Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Boulud&rsquos db Bistro Moderne at the JW Marriott Marquis. He eventually became sous chef within Pubbelly, the juggernaut restaurant group from Rising Stars alum José Mendín, and then went on to open the Hilton Cabana and its restaurant L&rsquoechon Brasserie as executive chef. His last two years in Florida were spent as executive chef at the iconic Raleigh Hotel.

In 2017, Hurricane Irma hit, devastating the Raleigh Hotel and putting Elliott out of work. He took the opportunity to reroute his life, checking into a 60-day rehabilitation center and tackling the alcoholism that had plagued him for more than 20 years. Elliott and his family moved to Boston in 2018, where he began working for James Beard Award-winning chefs, Ken Oringer and Jamie Bissonnette. Now as the executive chef of acclaimed Barcelona-inspired tapas restaurant, Toro, Elliott advocates for the mental health and wellbeing of restaurant workers. He&rsquos an active member of the recovery community and looks forward to launching a Boston chapter of Ben&rsquos Friends, a support group for hospitality professionals who are struggling with addiction, once it makes sense. Last year Toro hosted the first sober chef dinner of it's kind on the East Coast, spreading awareness of a dining experience with nonalcoholic beverage pairings.


Josh Elliott grew up in Little Rock, Arkansas, with southern hospitality streaming through his veins like so much sweet tea. After working as a dishwasher at Pizza Hut at 16, Elliott committed to a career in the kitchen. He moved to South Florida, where he became a line cook at The Village Grille, and soon after, enrolled at Johnson & Wales University in North Miami. Meanwhile, Elliott cooked at Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Boulud&rsquos db Bistro Moderne at the JW Marriott Marquis. He eventually became sous chef within Pubbelly, the juggernaut restaurant group from Rising Stars alum José Mendín, and then went on to open the Hilton Cabana and its restaurant L&rsquoechon Brasserie as executive chef. His last two years in Florida were spent as executive chef at the iconic Raleigh Hotel.

In 2017, Hurricane Irma hit, devastating the Raleigh Hotel and putting Elliott out of work. He took the opportunity to reroute his life, checking into a 60-day rehabilitation center and tackling the alcoholism that had plagued him for more than 20 years. Elliott and his family moved to Boston in 2018, where he began working for James Beard Award-winning chefs, Ken Oringer and Jamie Bissonnette. Now as the executive chef of acclaimed Barcelona-inspired tapas restaurant, Toro, Elliott advocates for the mental health and wellbeing of restaurant workers. He&rsquos an active member of the recovery community and looks forward to launching a Boston chapter of Ben&rsquos Friends, a support group for hospitality professionals who are struggling with addiction, once it makes sense. Last year Toro hosted the first sober chef dinner of it's kind on the East Coast, spreading awareness of a dining experience with nonalcoholic beverage pairings.


Josh Elliott grew up in Little Rock, Arkansas, with southern hospitality streaming through his veins like so much sweet tea. After working as a dishwasher at Pizza Hut at 16, Elliott committed to a career in the kitchen. He moved to South Florida, where he became a line cook at The Village Grille, and soon after, enrolled at Johnson & Wales University in North Miami. Meanwhile, Elliott cooked at Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Boulud&rsquos db Bistro Moderne at the JW Marriott Marquis. He eventually became sous chef within Pubbelly, the juggernaut restaurant group from Rising Stars alum José Mendín, and then went on to open the Hilton Cabana and its restaurant L&rsquoechon Brasserie as executive chef. His last two years in Florida were spent as executive chef at the iconic Raleigh Hotel.

In 2017, Hurricane Irma hit, devastating the Raleigh Hotel and putting Elliott out of work. He took the opportunity to reroute his life, checking into a 60-day rehabilitation center and tackling the alcoholism that had plagued him for more than 20 years. Elliott and his family moved to Boston in 2018, where he began working for James Beard Award-winning chefs, Ken Oringer and Jamie Bissonnette. Now as the executive chef of acclaimed Barcelona-inspired tapas restaurant, Toro, Elliott advocates for the mental health and wellbeing of restaurant workers. He&rsquos an active member of the recovery community and looks forward to launching a Boston chapter of Ben&rsquos Friends, a support group for hospitality professionals who are struggling with addiction, once it makes sense. Last year Toro hosted the first sober chef dinner of it's kind on the East Coast, spreading awareness of a dining experience with nonalcoholic beverage pairings.


Josh Elliott grew up in Little Rock, Arkansas, with southern hospitality streaming through his veins like so much sweet tea. After working as a dishwasher at Pizza Hut at 16, Elliott committed to a career in the kitchen. He moved to South Florida, where he became a line cook at The Village Grille, and soon after, enrolled at Johnson & Wales University in North Miami. Meanwhile, Elliott cooked at Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Boulud&rsquos db Bistro Moderne at the JW Marriott Marquis. He eventually became sous chef within Pubbelly, the juggernaut restaurant group from Rising Stars alum José Mendín, and then went on to open the Hilton Cabana and its restaurant L&rsquoechon Brasserie as executive chef. His last two years in Florida were spent as executive chef at the iconic Raleigh Hotel.

In 2017, Hurricane Irma hit, devastating the Raleigh Hotel and putting Elliott out of work. He took the opportunity to reroute his life, checking into a 60-day rehabilitation center and tackling the alcoholism that had plagued him for more than 20 years. Elliott and his family moved to Boston in 2018, where he began working for James Beard Award-winning chefs, Ken Oringer and Jamie Bissonnette. Now as the executive chef of acclaimed Barcelona-inspired tapas restaurant, Toro, Elliott advocates for the mental health and wellbeing of restaurant workers. He&rsquos an active member of the recovery community and looks forward to launching a Boston chapter of Ben&rsquos Friends, a support group for hospitality professionals who are struggling with addiction, once it makes sense. Last year Toro hosted the first sober chef dinner of it's kind on the East Coast, spreading awareness of a dining experience with nonalcoholic beverage pairings.


Josh Elliott grew up in Little Rock, Arkansas, with southern hospitality streaming through his veins like so much sweet tea. After working as a dishwasher at Pizza Hut at 16, Elliott committed to a career in the kitchen. He moved to South Florida, where he became a line cook at The Village Grille, and soon after, enrolled at Johnson & Wales University in North Miami. Meanwhile, Elliott cooked at Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Boulud&rsquos db Bistro Moderne at the JW Marriott Marquis. He eventually became sous chef within Pubbelly, the juggernaut restaurant group from Rising Stars alum José Mendín, and then went on to open the Hilton Cabana and its restaurant L&rsquoechon Brasserie as executive chef. His last two years in Florida were spent as executive chef at the iconic Raleigh Hotel.

In 2017, Hurricane Irma hit, devastating the Raleigh Hotel and putting Elliott out of work. He took the opportunity to reroute his life, checking into a 60-day rehabilitation center and tackling the alcoholism that had plagued him for more than 20 years. Elliott and his family moved to Boston in 2018, where he began working for James Beard Award-winning chefs, Ken Oringer and Jamie Bissonnette. Now as the executive chef of acclaimed Barcelona-inspired tapas restaurant, Toro, Elliott advocates for the mental health and wellbeing of restaurant workers. He&rsquos an active member of the recovery community and looks forward to launching a Boston chapter of Ben&rsquos Friends, a support group for hospitality professionals who are struggling with addiction, once it makes sense. Last year Toro hosted the first sober chef dinner of it's kind on the East Coast, spreading awareness of a dining experience with nonalcoholic beverage pairings.


Josh Elliott grew up in Little Rock, Arkansas, with southern hospitality streaming through his veins like so much sweet tea. After working as a dishwasher at Pizza Hut at 16, Elliott committed to a career in the kitchen. He moved to South Florida, where he became a line cook at The Village Grille, and soon after, enrolled at Johnson & Wales University in North Miami. Meanwhile, Elliott cooked at Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Boulud&rsquos db Bistro Moderne at the JW Marriott Marquis. He eventually became sous chef within Pubbelly, the juggernaut restaurant group from Rising Stars alum José Mendín, and then went on to open the Hilton Cabana and its restaurant L&rsquoechon Brasserie as executive chef. His last two years in Florida were spent as executive chef at the iconic Raleigh Hotel.

In 2017, Hurricane Irma hit, devastating the Raleigh Hotel and putting Elliott out of work. He took the opportunity to reroute his life, checking into a 60-day rehabilitation center and tackling the alcoholism that had plagued him for more than 20 years. Elliott and his family moved to Boston in 2018, where he began working for James Beard Award-winning chefs, Ken Oringer and Jamie Bissonnette. Now as the executive chef of acclaimed Barcelona-inspired tapas restaurant, Toro, Elliott advocates for the mental health and wellbeing of restaurant workers. He&rsquos an active member of the recovery community and looks forward to launching a Boston chapter of Ben&rsquos Friends, a support group for hospitality professionals who are struggling with addiction, once it makes sense. Last year Toro hosted the first sober chef dinner of it's kind on the East Coast, spreading awareness of a dining experience with nonalcoholic beverage pairings.


Watch the video: Josh Waitzkin, The Art of Learning