MEET OUR TEAM

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Chef Josh Torres discovered his passion for the culinary arts at the age of 14, beginning his journey as a busser at a local Mexican restaurant in his hometown of Van Buren. From the outset, he was enthralled by the vibrant energy and creativity that defined the restaurant industry, whether in the bustling kitchen or the lively dining room.

At 18, Torres paused his culinary pursuits to serve as a combat engineer in the United States Army. While he took pride in his military service, the allure of restaurant life proved irresistible. Upon completing his military contract, he enrolled at Brightwater: A Center for the Study of Food, where he earned a degree in Culinary Arts.

During his studies, Torres refined his skills as Co-Executive Sous Chef at Links BBQ in Chaffee Crossing. After graduating, he was invited by Chef Rachel to join the team at Stonehouse, initially taking charge of the lunch service single-handedly. His dedication, innovative approach, and leadership earned him rapid promotions—first to Sous Chef and soon after to Executive Chef.

Torres’ culinary style is deeply influenced by his affinity for bold flavors, fire, and smoke. Specializing in meats, he continually explores new ingredients and techniques to create dishes that weave a narrative. Each plate he presents reflects his personal journey, disciplined approach, and profound respect for the culinary craft.

With over a decade of experience in bartending, Thomas thrives and excels at fostering strong relationships with patrons, cultivating a sense of kinship akin to an extended family. 

Leveraging his extensive repertoire of recipes acquired over the years, and through travels he is dedicated to ensuring guests have an unforgettable experience. 

Not to mention, his seamless collaboration with the kitchen to deliver harmonious service elevating your overall satisfaction.