Chef Josh Jones grew up farming, hunting and fishing
on the Front Range of Colorado. He ran the kitchen at the original Oskar Blues Brewpub in his hometown of Lyons, CO before moving to Austin. In Austin, he has worked at Max’s Wine Dive, Peche and Dai Due before helping open Salt & Time Butcher Shop and Salumeria.
Josh’s intense commitment to running a scratch kitchen is perfectly in sync with Salt & Time’s overall vision. Since taking the reigns of the kitchen, he has added an in house cheese and pasta program to complement the Butcher Shop’s whole carcass approach to producing steaks, roasts, sausage and salumi for our retail cases and restaurant menus. Josh and Salt & Time were named Edible Austin’s 2014 Local Food Hero for best chef/restaurant and he represented Austin as an official delegate to Slow Food International’s 2014 Terra Madre in Turin, Italy.