Josh Cooke

Josh Cooke is a British born, South Australia based chef known for his produce driven cooking and strong foundation in classical technique. His career spans some of Australia and Europe’s most respected kitchens, shaping a style focused on seasonality, sustainability, and simplicity. 

Cooke began his formal training in the UK, working at The Seafood Restaurant under Rick Stein. He later gained experience in France with Jean-François Piège, before returning to the UK and The Fat Duck. He then returned to work for Rick Stein as a research and development chef. 

He went on to spend four years at Restaurant Orana, working closely with Jock Zonfrillo, where he developed a deeper focus on native ingredients and regional Australian produce. 

Cooke is now based in Adelaide as Executive Chef for the Favaro Group, overseeing venues including Chianti, Rozelle’s, Bar Torino, and The Pavilion at Carrick Hill.