Blue Hill Farm

Josh Lawler began his life as a chef in his grandparent's Pennsylvania kitchen. Learning about cuts of meat from his butcher grandfather and cooking along side his grandmother as she prepared the family's Sunday dinner, Josh came to appreciate the value of well sourced and authentic ingredients.

As Josh entered his early teens it was unclear whether his future would lead him toward working the fields or working the line. He divided his free time between his personal 1/3 acre backyard "farm" and frying up treats at the local fish shack.

After graduating from Drexel University's School of Hospitality and interning at The Lanesborough in London, Josh spent time in the New York kitchens of Bill Telepan and Laurent Tourondel.

Josh joined Blue Hill at Stone Barns in 2006 as sous-chef. After a year of working behind the stove and with Blue Hill Farm and Stone Barns farmers, Josh became the restaurant's chef de cuisine in the spring of 2007.

Josh and his wife (and favorite pastry chef) Colleen live in nearby Tarrytown with their Siberian Husky, Zoe.