March 23, 2019 – 6:30PM to 9:30PM
Josh Elliott was born and raised in Little Rock, Arkansas where traditional Southern hospitality was ingrained in him from a young age. Food, drinks and family were the fabric of his formative years, and by the age of 16 he took a job as a dishwasher at the local Pizza Hut. After deciding to make it a profession, he moved to South Florida and dove head first into a line-cook job at The Village Grill in Lauderdale-by-the-Sea. He worked every station on the line and all positions in the kitchen as well as multiple positions in the front of the house, ensuring he fully grasped the industry.
Josh’s passion was further realized with his enrollment in Johnson & Wales University in Miami, Florida. He worked in some of Miami’s most revered restaurants during his schooling, and graduated summa cum laude. After holding positions at Eos Restaurant at the Viceroy Hotel under Chef Michael Psilakis and Daniel Boulud's db Bistro Moderne in the JW Marriott Marquis, chef Jose Mendin recognized Josh’s desire, talent and leadership potential, promoting him to Sous Chef within the acclaimed Pubbelly restaurant group. He went on to open the Hilton Cabana and its signature restaurant L’echon Brasserie, as Executive Chef. His time in South Florida was punctuated by two years as the Chef de Cuisine at the iconic Raleigh Hotel.
Josh was thrilled to head north in 2018 to work with James Beard award-winning chefs Ken Oringer and Jamie Bissonnette. At Toro, in Boston’s South End, he currently leads the team as the Executive Chef, cooking both traditional and modern Barcelona inspired tapas
Chef / Owner
Select Oyster Bar
Michael grew up by the stove. He hails from a family of Cuban chefs, including his dad, grandfather, and two uncles. He spent his summers as a youth at his father's Miami restaurant, doing whatever he could to get on the line. During his high school years in Pennsylvania, Michael worked nights at local restaurants, getting a taste for the restaurant world. When time for college came and his boxes packed, he decided to withdraw from Penn State (he'd make a terrible politician anyways) and do what he loved best, cooking. After attending the Culinary Institute of America in Hyde Park, NY, Michael made the move to New York City. In New York Michael connected with the Olives NY group and worked under chef Michael Crain. After working at Olives in NY, Michael made his way to Boston to work at Olives in Charlestown. He soon took over the kitchen at Neptune Oyster in the North End. Michael started cooking at Neptune in 2008 and had a long run with much success, helping bring the restaurant local and national acclaim as Executive Chef. Seeking a way to continue to challenge himself, Michael departed Neptune to open Select Oyster Bar in Boston's Back Bay, which opened in April 2015 in Boston's Back Bay. Michael lives in East Boston with his wife Lina who he met in the kitchen at Neptune Oyster. When he is not cooking, Michael is an avid cyclist, and participated in the 2014 & 2016 Pan Mass Challenge to benefit the Dana Farber Cancer Institute and the 2017 & 2018 Chefs Cycle for No Kid Hungry.
Chef / Owner
Brassica Kitchen & Bar
$160.00 per person
Rain or Shine / Tickets are non-refundable / $ 25.00 per ticket transfer fee / Adults 21 and over please
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