About Josh Elliott

In 2012, Elliot joined acclaimed Pubbelly Restaurant Group, taking on the Sous Chef position at PB Steak before moving to the flagship Pubbelly. He then began the opening process as the Executive Chef of the Hilton Cabana and its signature restaurant L’echon Brasserie. In 2015 Elliot was offered the position of CDC at The Raleigh Hotel. Elliot currently oversees all of the food and beverage on property, and has been promoted to Executive Chef.

Behind the Scenes

"Beef carpaccio"
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"Focaccia, port wine braised red onions, house pancetta, and thyme #paisanos"
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"Focaccia with cherry tomatoes and rosemary #paisanos"
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"Spices straight from India, Thank you Esha!"
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"Ceviche is common place on every menu in Miami. Deservedly so when it's done right. Horrible garbage when done wrong. I believe this corvina ceviche we have crafted here @theraleighhotel is part of the former. We have tried to do our best to pay respect to do a traditional Peruvian corvina ceviche in a modern presentation."
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