Joshua Boissy

The Path

Florida SouthWestern State College is the only formal training point, and it reads as the base from which Joshua Boissy moved into ownership, openings, and operating responsibility rather than into a fixed house role. The sequence matters: in 2011, Boissy became co-founder and owner of Maison Premiere, setting a pattern of building into the business rather than standing outside it. In 2018, that structure widened into Premiere Enterprises, where Boissy became co-founder and CEO, giving the work a defined corporate frame without changing the hands-on shape of his career. The move to Tigre in 2022 extended the same model. As co-founder and CEO, Boissy added another venue to a portfolio already organized around creation, control, and sustained attention to how a room functions once it opens. The result is a career formed through ownership titles and successive launches, not through borrowed authority.

The Work Today

Premiere Enterprises has served, since 2018, as the business umbrella for Joshua Boissy’s work, with Boissy listed as co-founder and CEO. That arrangement points to a management style built around keeping the operational frame close while allowing each project its own identity at street level. Tigre, in Manhattan, has had Boissy as co-founder and CEO since 2022, and he is also identified there as founder and owner. The role set makes the operating method clear: creative direction, business control, and daily responsibility are held in the same hand. His description of the room’s atmosphere as a nod to the residential sexiness of New York in the 1970s, ’80s, and maybe even the ’90s gives the venue a tonal reference point, not a decorative one. Maison Premiere remains part of the picture as well, with Boissy still co-founder and owner. Taken together, these roles show a trade approach built on making and maintaining places over time, with the emphasis on staying close to what was created.

In Their Words “I take those younger years in restaurants to heart, where I learned from my mom about work ethic and about the hospitality industry as a whole.”