Josh Raine is the Petite Bouche chef of the month for June 2019.
This talented chef has come a long way from his skateboarding days as a youth. His hospitality experience began working as a butcher, where he found he had a passion for food and presentation.
This then led to Josh working in Michelin starred establishments in the UK, gaining experience with the likes of Raymond Blanc at Le Manoir aux Quat' Saisons.
Josh is passionate about what he does. Like most chefs at this level, he struggles to do anything by halves and is always pushing his culinary boundaries to maximise and marry flavours together.
After being apart of the Urbane kitchen and receiving three hats in Brisbane, Josh received the call from Tetsuya and was appointed the head chef role. Tetsuya’s Restaurant is located in the centre of Sydney at 529 Kent Street. Tetsuya Wakuda refurbished a heritage-listed site, with influences of traditional Japanese-inspired style, to create a serene dining enclave in the city. The degustation is unique, based on the Japanese philosophy of using natural seasonal flavours, enhanced by classic French technique and utilising the freshest possible ingredients.
We recently invited Josh to the Petite Bouche Farm to experience what it takes to get his produce to Tetsuya. The trip aimed to introduce Josh to his very own growing patch at the Petite Bouche Farm and celebrate our long-serving relationship with Tetsuya. Working with Josh and the Tetsuya team allows us to push boundaries and start to work with new seeds and explore new flavours for the future.
Petite Bouche Chef of The Month is focused on exploring ways chefs use our produce and match flavours together. As we continue to establish the Mount Nathan Farm, we intend to invite more chefs to the farm and continue providing different herbs, leaves, baby vegetables and edible flowers.