Eau Palm Beach Resort & Spa, the AAA Five Diamond resort in Palm Beach, announces that Josh Thomsen has been named Executive Chef of the property, overseeing all Culinary operations including Angle, Temple Orange, Breeze and Stir Bar & Terrace, as well as banquets, weddings, room service, groups and more.
Thomsen, a much lauded chef who has been featured in Food and Wine, The New York Times, Wine Spectator, Dujour and MSNBC, among other outlets, is the author of the upcoming, “Agricola Cookbook” [Burgess Lea Press]. He brings over 23 years of industry experience to his new role, having worked alongside renowned chefs such as Thomas Keller, Joachim Splichal and Michael Mina, among others. He most recently dazzled diners and critics as Executive Chef and Partner of the award-winning Agricola in Princeton, New Jersey.
“It’s not every day that you have the opportunity to work with a chef as accomplished and talented as Josh Thomsen,” said Michael King, Managing Director, Eau Palm Beach Resort & Spa. “We are thrilled to have found a culinary partner whose passion, innovation and creativity are such a perfect reflection of the unique Eau Palm Beach brand.”
“I am so very excited to move to South Florida and join the award-winning team of the beautiful Eau Palm Beach Resort & Spa,” said new Executive Chef Josh Thomsen, who grew up vacationing in Palm Beach with his family. “It’s really a dream come true, and I look forward to adding my personal touch of seasonal, local cuisine, as well as working hard to nurture our guests and my culinary team.”
In addition to his time as Executive Chef/Partner at Agricola, Thomsen honed his skills at some of the most prominent restaurants in the country including Patina, The French Laundry, Hotel Bel Air, The Lodge at Pebble Beach and Boa Steakhouses, among others. He was named a “Rising Star Chef” in the San Francisco Bay Area by StarChefs in 2010.
Thomsen is a graduate of The Culinary Institute of America, a member of The James Beard Foundation, and an avid supporter of Meals on Wheels, Edible School Yard and The V Foundation of Cancer Research.
