Arizona raised, Chef Joshua Hebert became enamored with food at an early age. As a child, he was able to say “breakfast” before most kids can say “mama.” No one knew the foreshadowing. In high school, Joshua took to cooking at home as a way of impressing women. The hobby quickly developed into a passion and during his junior year, Joshua was already cooking professionally at a corporate Italian restaurant, but he had his sights set on fine dining. By the time he graduated high school, Joshua landed a spot at Tarbell’s, which had just opened its doors in central Phoenix. He spent five years as a line cook and sous chef at Tarbell’s developing his skill until his thirst for knowledge and curiosity for seasonal ingredients took him to San Francisco. Joshua worked at the world famous Zuni Café and Café Kati, and days off were spent studying wine at Hayes and Vine wine bar. Soon after, the owner of Café Kati sent him to Japan to open Café California, a Tokyo offshoot of Café Kati in the Miyako Hotel.
Upon his return stateside, Joshua took the job as Executive Chef at his old stomping grounds Tarbell’s, which was followed by stints as Executive Chef at North @ Kierland Commons and Dual Restaurant in Gilbert. He opened POSH Restaurant on New Year’s Eve 2008, and has been refining the concept since, hiring the finest group of professionals in the Valley.
Since opening POSH, Chef Joshua Hebert and his culinary staff have been given 41/2 Stars by Howard Seftel from The Arizona Republic, and continue to be acknowledged for his creative and whimsical approach to cuisine.
Joshua resides in Scottsdale with his wife and his two herding dogs. When not at POSH Improvisational Cuisine Restaurant, he can be found on the golf course, playing with his dogs or substitute teaching at the East Valley Institute of Technology (EVIT) culinary program.