Chef Josh Werksman first grew a passion for the joys food could bring to people’s lives when…

he was growing up in Syracuse, NY and experienced all the joy food brought to people when they would congregate. Some of his fondest memories are cooking, baking, and learning from his mother’s Danish culinary craft in their home kitchen. Chef Werksman decided to receive his culinary education from Paul Smith’s College in the Adirondack Mountains in New York. Due to Chef Werksman’s passion for culinary and the surrounding woods, mountains, and forests, Chef Werksman new he would be a chef who would consistently use fresh ingredients that would fluctuate with the season: farm to table.

Chef Werksman has worked and learned from some of the world’s most famous chefs and has traveled to Italy, Israel, and throughout the United States to continuously improve his knowledge and creativity in the kitchen.

Chef Werksman’s Journey…

2022-Present: The Tampa Edition (Tampa, Florida)

2019-2022: The Ritz-Carlton Naples (Naples, Florida)

2016-2019: The Ritz-Carlton Half Moon Bay (Half Moon Bay, California)

2013-2016: The Ritz-Carlton Orlando Grand Lakes (Orlando, Florida)

2011-2013: The Point Resort (Adirondack Mountains, NY)

Questions and Answers from the Chef…

What made you want to become a chef?

“My mother. My mom always made a home cooked meal every night of the week and I truly enjoyed taking a step back and noticing that it brought my entire family together. I always knew that no matter what type of day I had, I would always go home to my mother’s home cooked supper.”

What is your most cherished memory from your culinary career?

“Becoming a Chef after working with the Ritz-Carlton for 5 years. It felt like a well-deserved right of passage. “

What is one thing you would like people to know about you as a chef?

“ I respect the ingredients and preparation of your food from start to finish.”