Joshua McFadden

Chef

You may know him as the head chef / owner of Ava Gene’s and Tusk in Portland, Oregon. Yet Joshua McFadden is so much more than just a chef.

He’s a farmer, an author, and an artisan. He’s been awarded two stars from The New York Times for his work at Franny’s in Brooklyn; studied with Alice Waters in Rome; and spent time in the kitchens at icons like Momofuku, Lupa, Blue Hill and Roxanne’s.

Joshua’s food is simple, thoughtful, seasonal to the highest degree. It’s the end result of so many diverse influences – Italian, Pacific Northwest, modern American – and from his time as farm manager at Four Season Farm in coastal Maine. Joshua understands vegetables truly, madly, deeply; he’s a vegetable whisperer with the ability to turn a humble green into a thing of beauty; a lover of Italian cuisine and a pasta aficionado who never stops asking what really good food is all about.

Joshua McFadden

Chef

You may know him as the head chef / owner of Ava Gene’s and Tusk in Portland, Oregon. Yet Joshua McFadden is so much more than just a chef.

He’s a farmer, an author, and an artisan. He’s been awarded two stars from The New York Times for his work at Franny’s in Brooklyn; studied with Alice Waters in Rome; and spent time in the kitchens at icons like Momofuku, Lupa, Blue Hill and Roxanne’s.

Joshua’s food is simple, thoughtful, seasonal to the highest degree. It’s the end result of so many diverse influences – Italian, Pacific Northwest, modern American – and from his time as farm manager at Four Season Farm in coastal Maine. Joshua understands vegetables truly, madly, deeply; he’s a vegetable whisperer with the ability to turn a humble green into a thing of beauty; a lover of Italian cuisine and a pasta aficionado who never stops asking what really good food is all about.

Why We Love Joshua McFadden

Joshua is a man of passion and a true creative force. His chosen medium is food, however he is equally at home in design, music, art, and architecture. Josh is a factory of ideas that comes rushing out in rapid fire, daring us to keep up. His laugh, well, really it’s his chuckle, is as unique as it is infectious.

Joshua’s passion for veggies drove him to write Six Seasons: A New Way With Vegetables. His passion and knowledge leap off each page, helping earn him a James Beard Award in 2018.

Magic pure and simple. Small knobs of orecchiette; twisting strands of bucatini; wheat-colored strips of pappardelle. If you can dream it, Joshua can make it.

Joshua’s Travel Essentials

  1. Tusk hat
  2. Travel-size Tabasco sauce
  3. Beats headphones
  4. Sunglasses
  5. Aesop Facial Hydrossal, always
  6. Corkscrew
  7. A good book

6 Questions with Joshua McFadden

  1. Describe the last time you experienced a real moment of awe and wonder.

    Swimming in the ocean in Maine at night, last summer, with a full moon and phosphorescents going wild. It was as close to a perfect moment as they come.

  2. If you could choose a BFF from any era (dead or alive!) who would it be and why?

    I think I still have a lot of questions for Tom Petty, he really died way too young. But I would really really like to have a long dinner with Rick Rubin.

  3. What ah-ha moment got you to where you are now?

    Simple food, tracing back the food I loved when I was young and wanting to make that better and just keep it simple.

  4. What activity makes you feel free?

    Driving, I love driving, with loud music, an open road, and a fast car.

  5. What’s your favorite smell in the whole wide world?

    I love the smell of tomato leafs in the summer.

  6. What inspires you to keep going when the cards are down?

    Teaching people how to cook, and how to identify quality raw products makes it all worth it.

Explore Upcoming Trips with our Tastemakers

Vietnam with Alison Roman

It’s not just a vacation to Vietnam – it’s an eight-day discovery of one of the world’s most delicious destinations. Alison is fun, whip-smart and a total culinary badass. This is her first trip to Vietnam and she wants to share the adventure – new ingredients, new dishes, the culture and sights – with you!

Burgundy with David Adelsheim

One week exploring Burgundy with an Oregon wine pioneer. We'll get VIP access to his wine-making friends' tasting rooms and take in the countryside on truffle hunts and hot-air balloon rides.

True Cambodia with Deana Saukam

Deana will take us to the places that inspire her, from the crab markets of Kep to the street stalls of Phnom Penh. We’ll meet and cook with local chefs, explore the famous temples of Angkor, and track down the best cocktail bars and night markets.