For Chef Joshua Lewin, the kitchen has always been home. At 31, Chef Lewin introduced Juliet, the first freestanding entity under Bread & Salt Hospitality, to his Somerville, MA neighbors. Raised in Boston and western Massachusetts, he was exposed early on to a variety of different kitchens and cooking styles including Italian, French, Romanian, and Austrian cuisines. Influenced early on by his paternal grandmother, he saw firsthand how one’s travels – in her case, France, Cuba, Africa, Japan – could inspire once back home.
Following high school graduation, Josh landed his first real apprenticeship at a family-run steakhouse in rural Connecticut, gaining exposure to late-century Americanized fine dining staples where he was also involved in some dairy farming and bartending, adding to his growing knowledge base. As his passion grew, so did his commitment to the field, and Josh staged with a number of highly regarded chefs and restaurants, including Charlie Trotter’s, No. 9 Park, Momofuku Noodle Bar, Craig on Main, Clio, and Uni Sashimi Bar.
After completing service with the United States Marine Corps, Josh recommitted himself to a career in restaurants, inspired by the universal tradition and importance food has for people across the globe. Landing back in Boston, he joined Beacon Hill Bistro as sous chef in 2010 and became executive chef just two years later. During this time, Josh and his partner, Katrina Jazayeri, began independently hosting a series of pop-ups and themed events, allowing them to celebrate their own personal favorite things. Thus, Bread & Salt Hospitality was born, and its great success and warm reception allowed the two to pursue the endeavor full time.
Upon leaving Beacon Hill Bistro, Josh took to opportunity to stage twice more, this time with James Beard award-winning Vikram Sunderam at Rasika in Washington, DC., and Dominique Crenn at the two Michelin-star Atelier Crenn. In September 2014, Bread & Salt opened their first restaurant, the temporary Bread & Salt at Wink & Nod in Boston’s South End, ensuring the successful launch of an innovative program that now serves as a rotating culinary incubator program for local chefs & pop-ups. For seven months, Josh and his team oversaw the entire menu and kitchen while developing the concept for his own brick & mortar.