Chef
Joshua Torres
- Discipline
- Chef
Portrait of Joshua Torres
i. Biography
Front-of-house work gave Joshua Torres an early read on timing, pace, and the mechanics of service. At Santa Rosa Junior College in Santa Rosa, California, he was already balancing school with the discipline that restaurant work demands. He then moved onto the floor at Sake 107 in Petaluma, California, where he worked as a server until 2018 and built the service instincts that come from watching a dining room closely. That service background carried into the kitchen, where he became chef at StoneHouse in Fort Smith, Arkansas. The shift from server to chef marks a broader working knowledge of restaurant life: how a room moves, how a ticket line breathes, and how the pass connects the dining room to the plate. Today, Torres serves as server of The Shuckery since 2018 and is also owner/cook of Josh Torres Restaurant, a split role that keeps both sides of hospitality in view.
Where They Are Now
Joshua Torres works at the intersection of service and cooking, with one discipline informing the other. That combination matters in restaurants: the kitchen needs someone who understands pacing, and the floor benefits from someone who knows what the line is carrying. His path from Santa Rosa Junior College to Sake 107, from StoneHouse to The Shuckery and Josh Torres Restaurant, shows a career built by moving through the trade rather than around it.
Career - Server, The Shuckery, Petaluma, California (2018–present) - Owner/Cook, Josh Torres Restaurant - Student, Santa Rosa Junior College, Santa Rosa, California - Server, Sake 107, Petaluma, California (until 2018) - Chef, StoneHouse, Fort Smith, Arkansas
Signature
Joshua's signature dishes include Black n Gold bisque, short rib French onion soup, Old Fashioned burger, chicken pot pie, and shrimp cacio e pepe. The list moves across familiar formats and more exacting plate work, which suggests a kitchen built on range rather than a single lane. There is comfort-food weight in the bisque, soup, burger, and pot pie, and a lighter, more precise register in the shrimp cacio e pepe.
In Their Words “Chef/owner Eiji is remarkable with his knife skills, as well as his understanding and respect for the culinary arts.” “He is able to show that passion through the dishes that I served during my time there.”
FAQ What is Joshua Torres's current role? Joshua Torres is Executive Chef. Where did Joshua Torres work before? Joshua Torres's earlier career included Santa Rosa Junior College, Sake 107, and StoneHouse.
The Sunday letter
Get new profiles like Joshua Torres every Sunday.
One email a week with the chefs, winemakers and artisans we have just profiled, and the places they run.
One email a week. Unsubscribe from any issue.
Explore
The Sunday letter
Get the next Made By profile in your inbox.
We send one email every Sunday morning with the people we profiled that week.
One email a week. Unsubscribe from any issue.