"Like fellow Tennessean Elvis Presley, chef Joshau Hill can only be summed up as larger than life. "Memphis," as he is known, brings Southern passion, classical culinary training and worldly influences together to produce fresh, spontaneous contemporary cuisine. Growing up in a restaurant family, he learned at an early age to appreciate fine food. He studied under master chefs Jean Paul Piccard at La Shearonton in Lyon, France, Jose Gutierrez in Memphis and Thomas Keller at the French Laundry and Bouchon, and graduated from Johnson & Wales University in Charleston, S.C. Joshau's culinary travels have taken him from France, Italy and the Czech Republic to China, Vietnam and Japan. His cuisine spans Italian, French, American, Spanish, Asian and Middle Eastern styles, with specialties in the dying arts of charcuterie, dry aging and making fresh pasta. Joshau is particularly skilled with fresh seafood. He views cuisine globally and applies it locally, emphasizing seasonal ingredients cooked from scratch to produce cuisine of the highest quality. Bon appetit!"
Memphis, Tenn
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