Chef Josh Sutcliff is the Corporate Executive Chef and Partner at 55 Seventy, a private members club for wine lovers with locations in Dallas and Houston. A Le Cordon Bleu graduate, CultureMap Dallas Rising Star Chef of the Year, and Zagat 30 Under 30 honoree, his career includes chef de cuisine at FT33, executive chef at Mirador, and stints at The Joule and Knox Bistro.

He started washing dishes at 13. Federal agents had just arrested his father. His family was living in a camper. The kitchen gave him stability when nothing else did, and the chaotic, pirate-energy environment he found there never stopped feeling like home.

Why consistency and station setup reveal more about a cook than talent ever will

How to map a chef career by starting at the end goal and working backward, not forward

What the shift from chef to business thinker actually requires when you are scaling new openings

André Natera and Josh Sutcliff cover the sports mindset that shaped his approach to kitchen teams, what makes young cooks succeed or stall, his systems for onboarding and standardized recipes, and the long game of reputation and networking in a small industry. The episode closes with the transition from day-to-day cooking to corporate executive chef and what that demands from a leader.

Guest

• Josh Sutcliff on Instagram → https://www.instagram.com/jsutcliff/

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