An MCom graduate from the University of New South Wales in Sydney, Josh Katz trained in some of the best kitchens in London including Galvin Bistrot de Luxe and Ottolenghi, before being appointed head chef (2010) at Made In Camden, in the iconic Round House, in Chalk Farm. The restaurant was subsequently awarded 5* by Time Out, 4* by the late, great AA Gill in The Sunday Times and earned a Bib Gourmand in 2011. Josh later moved on to consult and help open Zest At JW3, the new Jewish Community Centre founded by Dame Vivien Duffield, which opened in 2013. Giles Coren described it as “already the best restaurant in North west London to open in ten years.”
Berber & Q, his first self-owned restaurant, opened in 2015 to universal plaudits from some of London’s most prominent and influential food critics, including Jay Rayner & Grace Dent.
"Josh Katz cooks in Technicolor. His food has the bash and enthusiasm that other menus have the words for but not the flavours.” Jay Rayner
In 2016, Berber & Q Shawarma Bar, Josh’s second restaurant, opened on Exmouth Market, for which Giles Coren awarded 8/10 and wrote “back in 2013 I gave an incredibly rare “9/10” for food (for Zest). The fact that I am not giving him 9 again does not mean the food here is worse. In fact, it is better. I am just older and meaner now.”
In August 2016 Josh was named by Time Out as one of the 12 most exciting chefs in London. He has already had numerous appearances on both Sunday Brunch and Saturday Kitchen, and his first cookbook, Berber & Q: The Cookbook was published in May 2018.
Widely recognized as an expert in live fire cookery and barbecuing technique, his food is influenced by the cuisines of North Africa across the Mediterranean basin and on to the Middle East, all of which he has travelled extensively in search of culinary adventure and inspiration. Since his time working at Ottolenghi, vegetables have always been an important and central component of the way he cooks, never to be overlooked, but rather to be promoted and adored in their own right.