JOSHUA SKENES Joshua Skenes never wavered about his career choice and the food world is continuing to benefit from his decisions. He enrolled in the French Culinary Institute in New York directly after graduating from high school in Jacksonville, Florida and has since thrown himself into the kitchen and his passion. Skenes managed to earn perfect scores throughout his career at the French Culinary Institute while balancing his 5 day a week courses with a full time position in the kitchen of famed Chef, Jean‐George Vongerichtten. After his 2001 graduation, Skenes helped open Troquet Restaurant, a French restaurant and wine bar in Boston Common, and worked under Anthony Ambrose at Ambrosia. In 2003, at 24, Skenes moved to San Francisco. “I didn’t have a job lined up or any concrete plan, I just knew I wanted to be in San Francisco. It was the perfect decision for me, this is where I belong,” Skenes reflects. Shortly after arriving in San Francisco, Skenes became the Executive Chef at the acclaimed restaurant Chez TJ in Mountain View. The San Francisco Chronicle awarded Skenes 3.5 stars (out of 4) confessing that even before the meat course “Skenes has us under his spell.” Michael Mina must have agreed. In 2005, Mina asked Skenes to help open STONEHILL TAVERN at the St. Regis Resort in Monarch Beach. Skenes quickly accepted the task and position as the Executive Chef at STONEHILL TAVERN. He and his team were awarded 5 stars from the Orange County Register and 3 (out of 4) stars from the Los Angeles Times for his innovative approach to modern American cooking. After leaving STONEHILL TAVERN in 2006, Skenes returned to San Francisco and served as consultant on menu and recipe development and overall concept with various restaurants. He also spent significant time cultivating his own CARTE415. Inspired by Skenes’ desire to provide convenient meals made with sustainable, high quality products and innovative cooking methods, CARTE415 offers grab and go salads, sandwiches, snacks, and beverages. It also does so in an environmentally responsible way. In this endeavor Joshua Skenes will continue to show the enthusiasm he has in the kitchen and for sustainable food.