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g l o b a l f o o d c o n s u l t i n g
g l o b a l f o o d c o n s u l t i n gg l o b a l f o o d c o n s u l t i n g
'Restaurants thrive on the delicate balance of
chaos and meticulous organization; gracious
hospitality at an aggressive pace. Success lies
in the understanding of these relationships and
the ability to apply fi nesse, humility, and soul
at every step.'
'Restaurants thrive on the delicate balance of
chaos and meticulous organization; gracious
hospitality at an aggressive pace. Success lies
in the understanding of these relationships and
the ability to apply fi nesse, humility, and soul
at every step.'
global food consulting global food consulting
'Restaurants thrive on the delicate balance of
chaos and meticulous organization; gracious
hospitality at an aggressive pace. Success lies
in the understanding of these relationships and
the ability to apply fi nesse, humility, and soul
at every step.'
for Jose’ Andres at both Zaytinya and Oyamel, in
addition to his efforts in the development of Andres’
THINKfoodGROUP.
Prior to returning to his roots in the Midwest, Joshua
was commissioned as menu and operations consultant
for the Starr Restaurant Organization, which includes
such notable establishments as Buddakan and
Morimoto in New York City, and El Vez, Parc and
Tangerine in Philadelphia.
Linton continuously draws on his vast understanding
and exposure to ethnic cuisine to provide an intensely
creative, intelligent, and progressive experience
while respecting tradition and cultural roots. These
sensibilities are at the heart of Linton's most recent
endeavors–Ajasteak, and newly concepted–Ajakitchen,
where the experience remains true to an eclectic
Asian identity.
Chef Joshua Linton is emerging as one of the rising
stars of contemporary ethnic and global cuisine.
His education at the Culinary Institute of America
provided the vision for a breadth of experience and
exposure, which Linton eagerly pursued beginning
with his year long employment under the tutelage of
famed Chef Takashi Yagihashi at Tribute in Farmington
Hills, Michigan. Chef Linton was equally enriched
and infl uenced through his exposure to contemporary
Indian Cuisine under Executive Chef Floyd Cardoz at
the New York Times 3-star rated restaurant Tabla in
New York City.
In 2005, and again in 2006, Linton had the opportunity
to serve as consulting chef at Neyla in Washington
D.C., where he developed and executed a contemporary
Middle Eastern menu. While in D.C., Linton gained
additional experience working as Executive Sous Chef
dive
rsit
y )
)Ethnic Cuisine
Brazilian, Carribean, Regional Chinese
and Mongolian, Egyptian, Greek, Iberian,
Israeli, Italian, Indian, Lebanese, Mexican,
Morrocan, Regional North American, Russian,
Scandinavian, Southeast Asian, Spanish,
Syrian, and Tunisian, Turkish,
Menu Planning
Concept development, menu design with respect
to budgetary goals, planned tastings, food
and wine pairings, appropriate plateware and
fl atware selection, staff training on necessary
service techniques
Kitchen & Logistical Planning
Appropriate equipment layout for proper
menu execution, blending aesthetics with
functionality, balancing budgetary and
operational goals
Management
Motivating staff to daily excellence, instilling
a working climate of pride and professionalism,
creating effi cient staff schedules to maximize
productivity, organizing kitchen to provide for
minimum product perishability, maintaining
highest food safety sanitation standards
Financial Planning & Sustainability
Budget planning and cost-saving techniques,
detailed back-of-house accounting systems,
back-of-house ordering and aquisition systems,
economic staff management
SPECIALIZATIONSdi
vers
ity
inge
nuit
y )in
genu
ity )
inge
nuit
y
)inge
nuit
y
)inge
nuit
yPulling from an ethnically diverse culinary repetoire, Joshua
developed the retail spice collection, 'Ajaspice.' Beginning with
handmade-Smoked Tellicherry Black Pepper and handmade-Smoked
Atlantic Sea Salt, the product line continues to grow and pull
infl uence from around the globe.
This product line was developed for Ajasteak restaurant at the
Dana Hotel & Spa in Chicago, IL. inge
nuit
ySPICE
Culinary Institute of America
Bachelor of Professional Studies, Culinary
Arts Management
2003
Culinary Institute of America
Associates of Occupational Studies, Culinary Arts
2001
Ajasteak, Ajakitchen and
Dana Hotel & Spa, Chicago
Executive Chef, Hotel and Restaurant
Luxury Hotel, Boutique Asian-Inspired Steakhouse
and market-driven restaurant
2008–present
Starr Restaurant Organization, Philadelphia
Chef of Research & Development
Menus & New Concepts
2006–2008
Neyla, Washington D.C. Consulting Chef
Launched New Middle Eastern Menu; Developed
new dishes to meet quality, fl avor and cost
standards; Hired & trained new and existing staff;
Implemented new kitchen cost control systems;
Planned $40k kitchen renovation; Maintained back-
of-house cost controls and high standards while
restaurant was in transition of management
2006
background)) EDUCATION & CAREER EXPERIENCEbackground
Think Food Group, Washington D.C. area
Chef de Cuisine at Oyamel
Managed Staff of 30 back-of-house employees,
Reduced Food Cost by 2.25%, Reduced back-of-house
Labor Cost by 1.85%, Achieved Press
and Media coverage to increase popularity
of restaurant
2006
Executive Sous Chef at Zaytinya
Managed Staff of 65 back-of-house employees,
Reduced Food Cost by 1.4%, Achieved Press
and Media coverage to increase popularity
of restaurant
2005
Tabla, New York
Kitchen Tournant
Mastered every responsibility in kitchen; Trained
new cooks in all preparations of ever-evolving menu;
Mastered butchery of whole fish, meat, game, &
poultry; Aided Floyd Cardoz at James Beard
House events
2003–2005
Tribute, Farmington Hills, MI
Kitchen Tournant
Trained new cooks in all preparations of ever-evolving
menu; Mastered butchery of whole fish, meat, game,
& poultry; Aided Takashi Yagihashi, and regional
chefs, with James Beard Dinners.
2000
selections))selections)selectionsJune 2009
Restaurant and Hospitality Magazine
Chosen as “Rising Star Chef”.
April 2009; July 2009
Plate Magazine’s “Plate Cooks” event
Performed cooking demonstrations and led
professional workshops.
June 2009
Chicago SunTimes
Personal interview, photos, and explanation of cooking
techniques and Kobe-Fat Fries
August 2008; May 2009
Food Arts
Reviewed in national round-up of notable new
restaurants.
September 2008; March 2009; May 2009
WGN/Channel 9 Chicago
Cooking demonstration fi lmed live, accompanied with
recipes and segment posted on the WGN website for
additional internet exposure.
April 2009
ABC/Channel 7 Chicago
Performed cooking demonstration and gave one-on-one
interview with Iron Chef judge, Steve Dolinsky.
July 2008
Crane’s Chicago Business
Positive review of Kobe Beef and other dishes
from Ajasteak.
July, 2008
Metromix Chicago
Interview and cooking demonstration on live TV,
accompanied with recipes and segment posted on the
Metromix website for additional internet exposure.
May 2006Washington, D.C.’s 107.7FMBroadcasted live on The Washington Post radio station regarding the history of Cinco de Mayo in Mexico and the celebration at Oyamel in Arlington, VA.
PRESS & MEDIA COVERAGE)
sele
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)sele
ctio
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)sele
ctio
nsJuly 2006
Women’s Adventure Magazine
Quoted on the use of dried and fresh chilies in
many countries and cultures around the world.
June 2006
The Washington Post
Quoted on advice for “job hoppers” considering
the Culinary fi eld as a prospective career change.
April, 2006
The Washington Post
Quoted in food section in the Worth the Trip
column regarding Cochinita Pibil Tacos at Oyamel
in Arlington, VA.
COMMUNITY
September 2008
Taste of the Nation, Chicago, IL
Contributed to Share Our Strength National
fundraiser to raise money in the fi ght to end
childhood hunger. Also, included in the event’s
auction to further raise money for the cause and
offered a private dinner party in the ‘bidder’s’
home for the lucky winner.
October 2008, 2009
Meels on Wheels, Macy’s, Chicago, IL
Signature Chefs event
November 2008
March of Dimes, Chicago, IL
Celebrity Chefs Fundraiser
PRESS & MEDIA
(CONT'D)
g l o b a l f o o d c o n s u l t i n gg l o b a l f o o d c o n s u l t i n g
'I love to eat food prepared with soul; food that says
something about the person who prepared it. I cook
with big fl avors because I want those who eat my food
to know I have personality, that I have something
important to express.'
Invitations for consulting are currently being accepted.
Please contact Joshua Linton by email:
For press and media inquiries please contact Joshua Linton by
phone or email:
845 797 1768
'I love to eat food prepared with soul; food that says
something about the person who prepared it. I cook
with big fl avors because I want those who eat my food
to know I have personality, that I have something
important to express.'
For press and media inquiries please contact Joshua Linton by For press and media inquiries please contact Joshua Linton by For press and media inquiries please contact Joshua Linton by For press and media inquiries please contact Joshua Linton by
phone or email:
845 797 1768
[email protected] [email protected] [email protected]
global food consulting global food consulting
'I love to eat food prepared with soul; food that says 'I love to eat food prepared with soul; food that says 'I love to eat food prepared with soul; food that says 'I love to eat food prepared with soul; food that says
something about the person who prepared it. I cook something about the person who prepared it. I cook something about the person who prepared it. I cook something about the person who prepared it. I cook
with big fl avors because I want those who eat my food with big fl avors because I want those who eat my food with big fl avors because I want those who eat my food with big fl avors because I want those who eat my food
to know I have personality, that I have something to know I have personality, that I have something to know I have personality, that I have something to know I have personality, that I have something
important to express.' important to express.' important to express.'
