Execute Chef Biography: Joshua Duda

Personal:

Married with two young children.

Slavic descent.

Grew up locally in Quechee, VT. Now living in Sunapee, New Hampshire.

Mom was a big gardener who preserved and pickled (like all good New Englanders) readying the family for winter.

The family always raised some livestock on their property for their own personal consumption (pigs, cows and goats).

Attended Hartford High School in Vermont

Graduated high school with visions of being an architect/engineer (but there was entirely too much math involved!)

Attended college in Arizona studying anthropology (and partying)

Career Path:

First taste of the restaurant world was as a bus person and server at the old Rosalita’s restaurant right here in Quechee (now Firestones).

Worked in various kitchens in Arizona while in college.

One particular Executive Chef noticed promise in Josh, and suggested he pursue a career in this business by attending culinary school.

After toying with the idea of attending CIA, Johnson & Wales, and the Scottsdale Academy, Josh decided on the prestigious New England Culinary Institute (NECI) right here in Vermont. NECI is focused on local farmers and has a very small student/teacher ratio.

While attending NECI, Josh interned at Prince Michel, a winery and restaurant in Virginia, whose chef was classically trained in French cuisine.

His second internship took him overseas to L'Essentiel, a well-respected restaurant in Chambery, France, where he slaved for 6 months for minimal pay. Very rewarding, very intense, where the chef had grown up in a similar environment to Josh.

Came back to VT and secured a job as a line cook at Simon Pearce in 1995.

Spent about a year and a half working on the line at Simon Pearce, then took a job down in Manchester, VT, at the well-known fine dining restaurant, The Chanticleer.

Came back to Simon Pearce (this will be a recurring theme!) as our Executive Sous Chef.

Left Simon Pearce to be the Executive Chef at the Lake Sunapee Country Club in New London, New Hampshire.

Arrived back at Simon Pearce as our Executive Chef in 2003

Since January 2006, Josh has been the Corporate Executive Chef for Simon Pearce, and in this capacity oversees both of our kitchens and culinary programs in Quechee, VT, and West Chester, PA.

Culinary Inspiration:

Classic French, Asian principles, Mediterranean

Simple, rustic, country style, easy to understand for the kitchen staff, easy to execute. Big, bold flavors.

Seasonal ingredients, use of “flavor pals”

“Taste it in my mind” before putting it on the plate.

Use the best possible ingredients for the price.

Prepare it simply.

Present it beautifully with a minimum of “fuss.”

“A well made stock makes a well made sauce.”

Community Commitment

Simon Pearce is committed to supporting local communities.