About Josh Even

Josh Even is the Executive Chef and Partner of Tosca Cafe. Before, he was chef for The John Dory Oyster Bar where he helped earn the restaurant a glowing two-star review from The New York Times. He was first introduced to the restaurant industry after college, working as a bartender at San Francisco karaoke restaurant Kansai. He returned to his native New York, but after working at the legendary Odeon and French bistro Le Gigot (where he made the transition from server to cook), he enrolled at the French Culinary Institute.

Accolades

  • Top 10 new restaurants 2014
    Esquire
  • Best New Restaurants
    Bon Appetit
  • 3 stars
    San Francisco Chronicle
  • Top 100 Bay Area Restaurants
    San Francisco Chronicle

My Venues

Where I Go Out

Behind the Scenes

"LUMACONI - Prosciutto Cream, Chicories, Lemon Breadcrumbs ๐Ÿด#TonightAtTosca"
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"BRUSSELS SPROUTS - Green Garlic, Vin Cotto, Colatura ๐Ÿค˜๐Ÿฝ"
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"Peace, love, and pig tails - today and every day โœŠ๏ธโœŠ๐ŸปโœŠ๐ŸผโœŠ๐ŸฝโœŠ๐ŸพโœŠ๐Ÿฟ"
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"You may not have noticed, but our Cappuccino Machine was out for some TLC by our friends @pastabiz , who have been servicing our "mascot" for 37 years. Cheers to many more years of House Cappuccinos!๐Ÿฅƒ"
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At My Venues