CHEF JOSHUA HEBERT
Arizona raised, Chef Joshua Hebert became enamored with food at an early age. As a child, he was able to say “breakfast” before most kids can say “mama.” No one knew the foreshadowing. In high school, Hebert took to cooking at home as a way of impressing women. The hobby quickly developed into a passion and during his junior year, Hebert was already cooking professionally at a corporate Italian restaurant, but he had his sights set on fine dining.
By the time he graduated high school, Hebert landed a spot at Tarbell’s, which had just opened its doors in central Phoenix. He spent five years as a line cook and sous chef at Tarbell’s developing his skill until his thirst for knowledge and curiosity for seasonal ingredients took him to San Francisco. Hebert worked at the world famous Zuni Café and Café Kati, and days off were spent studying wine at Hayes and Vine wine bar. Soon after, the owner of Café Kati sent him to Japan to open Café California, a Tokyo offshoot of Café Kati in the Miyako Hotel.
Upon his return stateside, Hebert took the job as Executive Chef at his old stomping grounds Tarbell’s, which was followed by stints as Executive Chef at North @ Kierland Commons and Dual Restaurant in Gilbert. He opened POSH Restaurant on New Year’s Eve 2008, and continues to receive accolades for his innovative approach. POSH has been named one the top 10 gourmet restaurants in the Phoenix area by The Arizona Republic, and Hebert was recently honored with a Ripe award, which earned him the title of one of Arizona’s most “edgiest” chefs. In 2012, Arizona Foothills Magazine also named him one of the Valley’s top chefs. Hebert is also a certified sommelier.
He resides in Scottsdale with his wife of three years and his two herding dogs. When not at POSH, he can be found on the golf course, playing with his dogs or substitute teaching at the East Valley Institute of Technology (EVIT) culinary program. He also regularly guest hosts “Into the Soup” with Heidi Lee, and has appeared on Good Morning Arizona, FoodiesLive, and NBC and FOX in Arizona.
By the time he graduated high school, Hebert landed a spot at Tarbell’s, which had just opened its doors in central Phoenix. He spent five years as a line cook and sous chef at Tarbell’s developing his skill until his thirst for knowledge and curiosity for seasonal ingredients took him to San Francisco. Hebert worked at the world famous Zuni Café and Café Kati, and days off were spent studying wine at Hayes and Vine wine bar. Soon after, the owner of Café Kati sent him to Japan to open Café California, a Tokyo offshoot of Café Kati in the Miyako Hotel.
Upon his return stateside, Hebert took the job as Executive Chef at his old stomping grounds Tarbell’s, which was followed by stints as Executive Chef at North @ Kierland Commons and Dual Restaurant in Gilbert. He opened POSH Restaurant on New Year’s Eve 2008, and continues to receive accolades for his innovative approach. POSH has been named one the top 10 gourmet restaurants in the Phoenix area by The Arizona Republic, and Hebert was recently honored with a Ripe award, which earned him the title of one of Arizona’s most “edgiest” chefs. In 2012, Arizona Foothills Magazine also named him one of the Valley’s top chefs. Hebert is also a certified sommelier.
He resides in Scottsdale with his wife of three years and his two herding dogs. When not at POSH, he can be found on the golf course, playing with his dogs or substitute teaching at the East Valley Institute of Technology (EVIT) culinary program. He also regularly guest hosts “Into the Soup” with Heidi Lee, and has appeared on Good Morning Arizona, FoodiesLive, and NBC and FOX in Arizona.
