Meet our Superstars - Joshua Lindeberg
Every month we'll introduce a member of the Houston & Hawkes team so you can get to know more about the hospitality superstars within our family.
Josh Lindeberg
For this month’s ‘Meet our Superstars’ we head back to kitchen to speak to Sous Chef Josh Lindeberg, who’s been with Houston & Hawkes since October.
We managed to catch up with him in between sending out some absolutely belting dishes.
Q-What has been your career highlight?
A-At this point in time, I can’t say I have one. It’s all been a bit of a crazy blur when I think back over my time in the kitchen.
Q-If you weren’t in the hospitality industry, what industry would you be in?
A-I think I would be involved in something practical possibly an electrician or a plumber
Q-Who is your biggest inspiration?
A-A good friend and mentor of mine Steven Snowdon. He taught me so much, not just cooking but also a huge part of how to manage kitchens.
The attitude I have towards my work stems from my time with him and the wisdom he passed on.
Q-What is your favourite country to visit?
A-I would probably say Italy
Q-What is your favourite food to eat?
A-A Turkish dish called Sarma Beyti
Seasoned mince grilled over charcoal, wrapped in bread and mozzarella, topped with tomato sauce and butter, served with yogurt and bulgur wheat. It’s so good.
Q-What is your favourite dish to cook?
A-I can’t say I have just one, but I do enjoy cooking fish with loads of ghee
Q-Where and what is your favourite cooking memory?
A-At home, making Focaccia with my daughter during lockdown.
It’s safe to say there was flour everywhere!
Q-What’s your kitchen appliance you can’t live without?
A-At work, the Thermomix
Q-What’s your favourite/most used ingredient?
A-Granny Smith apples are a favourite of mine
Q-Who are 3 people you would love to have dinner with? (They could be past or present)
A-Ernest Hemmingway
Dave Grohl
Pablo Picasso
Can you imagine the conversation?
Q-What is your guilty pleasure?
A-I do love a Negroni after a long day in the kitchen.
Q-What's your go-to comfort food?
A-Fries with chilli and garlic sauce
Q-What would you say to other people considering the hospitality industry?
A-Things are getting better in the chef industry. A lot of the old stereotypes are none existent anymore and there are a lot of great opportunities out there.
Thank you, Josh. We owe you a Negroni.
Watch out for Josh’s Easter recipe special next month.