Josh Quick

The Climb

Josh Quick’s career is built in the classic sequence of kitchen advancement, with each role adding a different set of pressures and responsibilities. He trained at Walt Disney World before moving through hotel and restaurant work across Alabama and Florence. The path runs from Sous Chef at Marriott in Alabama to Banquet Chef at Renaissance Ross Bridge resort, then Banquet Chef at Marriott Shoals Hotel and Spa in Florence, AL. From there he became Head Chef at 360 Grille in Florence, AL, and later Executive Chef at Marriott Shoals Hotel and Spa in Florence, AL. Those posts covered different modes of service, from hotel pace to banquet precision to the demands of leading a kitchen. Since 2013, Josh Quick has been Executive Chef of Odette, where the owner-chef structure gives him both creative latitude and direct accountability.

Today

The claim that everyone is a guest points to a kitchen built on attention rather than theatrics. Josh Quick’s approach at Odette favors presence over posturing: the food is meant to be prepared with care, served with intention, and judged by the way it lands with the person at the table. That kind of confidence reads quietly. At Odette, it shows up in the details of timing, in how a plate is presented, and in the sense that service begins before the guest sits down.

Signature

Josh Quick’s signature dishes include Deviled Eggs at Odette, BBQ Pork Rinds at Odette, cheeseburger sliders, Malaysian fried chicken thighs with rice noodle salad, and Alabama fried shrimp. The range moves between familiar Southern touchstones and broader references, showing a kitchen that can stay grounded while still reaching beyond a single lane.

In Their Words “I should be the favorite chef because everyone I meet is my guest. I cook from the heart and give my guests the best experience I can!”

Recognition

Josh Quick frames Florence as part of the dining experience rather than a backdrop to it. “Florence is a close getaway from Birmingham, Nashville, and Memphis. We offer a great music history and our downtown continues to grow with local shops and restaurants.” The city, in that view, helps define the restaurant’s reach and its setting: accessible, active, and tied to a downtown that continues to build momentum. That sense of place sits alongside the practical recognition of the work itself. Josh Quick’s profile is grounded in an American Culinary Federation apprenticeship, a run through Alabama hotel and restaurant kitchens, and the responsibility of owning and running Odette with the same rule that appears in his own words: every guest should be treated as the guest of honor.