With a mother who worked in restaurants near Buffalo, New York, Josh’s exposure to the restaurant industry came at an early age. Yet a degree in International Business from SUNY Brockport almost led Josh down a different path. Moving to New York with the goal of finding a career in finance and marketing, he took what he imagined would be a temporary role as a server at Tribeca Grill.

Within just a few months, Josh’s desire to delight guests and passion for hospitality had shifted his longterm career goals back to the restaurant industry. He spent the next six years developing his front-of-house skills at both Tribeca Grill and Myriad Restaurant Group sister restaurant Bâtard. Climbing the ranks from cellar hand to assistant sommelier at Tribeca Grill, Josh developed a particular passion for the wines of Burgundy and the Rhone, as well as standout domestic producers. When he was named a sommelier at both Tribeca Grill and Bâtard, the latter restaurant’s particular emphasis on Burgundy only provided a further opportunity to specialize in this famed region.

Yet it was in becoming the Head Sommelier at Tribeca Grill that Josh truly began to find his perspective as a sommelier. On a single night, he might be serving a well-known collector of rarefied vintages, while also helping a young family find a more value-driven selection. The experience provided Josh with an appreciation not just for the world’s most sought after wines, but also for humbler bottlings of exceptional quality.

“While I will always love the wines of the Burgundy and the Rhone, exposing guests to bottles from Languedoc or Roussillon is equally exciting. People who have only seen Burgundies, Bordeaux or Champagne may assume that all French wine is untouchable, but there are many accessible off-the-beaten-track regions left to discover.”

Since joining the team at DB Bistro in 2017, Josh looks forward to expanding the selection of wines from across the French countryside, as well as domestic varietals in a complementary style.