Executive Chef, 23rd and Main
Joshua Woo grew up around Richmond and began his culinary career at the Country Club of Virginia. But after graduating from culinary school at Johnson & Wales University in Charleston, S.C., he lived in Wilmington, N.C., and then in Cleveland, Ohio, honing his craft.
He was in Wilmington for 15 years working at several restaurants including Port Land Grille, Yosake Sushi Lounge and Spice Kitchen and Bar, which was a restaurant as well as a catering company with their own farm, Spice Acres. In Ohio, where Joshua most recently lived, he helped a catering company expand and begin its own farm. He had committed to stay two years, but wound up being there four years, as he enjoyed creating farm-to-table cuisine. Joshua also specializes in Southern and Asian fare.
Joshua recently came back to Richmond to be the Executive Chef for 23rd and Main. He knew a partner and liked what he heard about Parry Restaurant Group and its remodel and rebranding of 23rd and Main. He also appreciates how the group is run, as he’s always been interested in the financial end of the restaurant business.
Joshua is glad to be back in his hometown, especially now that he has a little one and expecting another.