Chef Joshua Mutchnick was born and raised in the coastal city of Mobile, Alabama.  Starting at an early age, Josh fell in love with food, more specifically the power it has to bring people together and to create cherished memories.  Food has always been around Chef Josh’s fondest childhood memories; helping his mother bake cakes at an early age, family picnics that always had crispy fried chicken, being mesmerized by his father making fried egg sandwiches, and his grandfather’s famous beachside shrimp boils...Josh knew that dining was a reason for people to come together, to tell stories, to laugh, and to bond.  Knowing at an early age that he wanted to become a chef, Chef Josh would attend the prestigious Culinary Institute of America in Hyde Park, New York.   It was there that Josh learned what would become the foundation of his culinary career.  After completing an internship under Chef Masaharu Morimoto, obtaining a bachelor’s degree in Culinary Arts, and finishing a postgraduate teaching assistant program; Chef Josh was ready to take on the culinary world. 

Josh decided to move to Washington, D.C. to work under the prestigious chefs José Andrés and Michel Richard.  Chef Josh then set his sights on the restaurants of Chicago.  Upon moving, he thrust himself into the fine dining food scene.  His first stop, the acclaimed farm to table restaurant North Pond, with the James Beard Award winning and Michelin Starred chef Bruce Sherman at the helm.  The next restaurant in his tour was the 2 Michelin Starred Sixteen.  It was here that Chef Josh received an education in technique and discipline that could only be taught in one of the country’s best restaurants.  Along his journey, Chef Josh completed stints at several other award winning restaurants, but eventually found himself working at his favorite neighborhood spot - Longman & Eagle.  Starting as a sous chef, he quickly ascended to the position of executive chef. Josh quickly learned how to run a busy restaurant, which was awarded a Bib Gourmand under his leadership.  Chef Josh’s last stop in Chicago… chef at the intimate and whimsical Michelin Starred EL Ideas. It was there that Josh hit his stride under Chef Phillip Foss’ 12-16 course tasting menu. There, Chef Josh created dishes like the “Bagel & Lox” which was made with gently poached salmon, dehydrated cream cheese, and a bagel puree, or the playful dish with foie gras torchon, a Cap’n Crunch crème anglaise, milk panna cotta, almond sponge cake, and a tart berry gel.  For Josh, the best lesson learned was that dining should be stimulating, soulful, memorable, but most importantly inviting. 

After nearly a decade of living in Chicago, Chef Josh and his wife, Emily, decided to plant roots in Memphis. Memphis exudes the personality and soul that would welcome Chef Josh’s style of cooking. Chef Joshua Mutchnick is excited to continue his journey with creating JEM Dining. From private dinners to pop-up Supper Clubs, JEM Dining will bring you the best possible experience in food, service, and hospitality.