Joshua Smith is not your average North Carolina native-turned-Four Seasons chef. In fact, nothing about his culinary ascent has been merely average. He began his journey by learning the intricacies of artisanal charcuterie at Dean and Deluca’s flagship store in Charlotte under the tutelage of French Master Chef Charles Semail. In the years that followed, Joshua had the opportunity to work at the Four Seasons Olympic Hotel in Seattle.

Where Dean and Deluca’s had sparked Joshua’s passion for craft meats, the Four Seasons brought new experiences, ideas, and opportunities. However, Joshua’s learning was far from over. After further mentoring by the great Chef Dale Ray, running the kitchen for the Nobles Restaurant Group, and then relocating to Lake Tahoe to set up the food and beverage program for five restaurants. Joshua met his future wife Tracy in the small town of Truckee. The young pair married and not long after they relocated to Boston.

Back on the East Coast, Joshua reconnected with the Four Seasons hospitality group, and served as Sous Chef at the Four Seasons Hotel in Boston. His charcuterie was a constant feature on the menus of both the Bristol Lounge as well as the storied Aujourd’hui restaurant.

Joshua’s next big accomplishment came when he helped Michael Schlow successfully launch Tico. Joshua’s passion, talent, and extensive experience were showcased in his role as Tico’s Executive Chef. The restaurant soon won Esquire’s coveted award for “Top 20 Best New Restaurants in America” and also received rave reviews from other local and national media. 

After Leaving Tico Joshua decided to follow his lifelong dream: to create the world’s best charcuterie. He founded New England Charcuterie with the intention of making artisanal meats right here in New England. Having partnered with the region’s top farms, Chef Joshua created old world meats for both retail and wholesale. In the time since, Joshua has opened Moody’s Delicatessen and Provisions as well as Moody’s Backroom. The dynamic duo brought new life and reinvigorated interest in the Waltham dining scene.

After 7 years of running both businesses, Joshua has started a new venture changing the face of the C-store. Today Joshua is the Vice President of Alltown Fresh for Global partners where he is working to create and design kitchens, menus , local marketplace and develop a world class hospitality team to serve and sell locally sourced, handmade healthy food options in C-stores all over New England.