Chef joshua hunt

Our Chef:

Chef Josh Hunt took the helm of Modena’s kitchen in April, 2024. His culinary education started at home. His family grew much of their own food, so early on he developed an appreciation for the seasonality of fresh ingredients. When he decided that he wanted to be a Chef, he sought out the best Chefs in Memphis, Tennessee, to learn his craft: Chefs Andy Ticer and Michael Hudman, Beard Foundation nominees for Best Chef: Southeast.

Chef Hunt worked his way up at Hog & Hominy (named best new restaurant by GQ, Southern Living, and Bon Appetit), becoming Chef de Cuisine 2 years later. When Ticer & Hudman were planning the opening of their newest venture, Bishop, they sent Chef Hunt for an apprenticeship at Frosio, a one-star Michelin restaurant in Alme, Italy.

While at Frosio, he developed an even greater appreciation for the locality and seasonality of ingredients: encountering some he’d never seen before. He learned traditional Italian cooking techniques, as well as new ones. He also gained a deep understanding of the restaurant ecosystem which fosters a truly great dining experience.

Chef Hunt came to DC as Executive Sous Chef of the opening team at Le Sel, and then served as Executive Sous Chef at L’Ardente for two years, before coming to Modena.