Joshua McFadden

Chef
Joshua McFadden

Portland

About Joshua McFadden

In the summer of 2016, Joshua McFadden and Luke Dirks formed Submarine Hospitality, which acquired ownership of Ava Gene’s and opened Tusk. McFadden is also the consulting chef at The Suttle Lodge & amp; Boathouse. His cookbook of 225 vegetable-focused recipes, Six Seasons of Vegetables, will be published in May of 2017 by Artisan Books. Having grown up in the Midwest, Joshua came to the Pacific Northwest to attend Cordon Bleu in Portland, Oregon. After years of racking up culinary cred at the country’s top restaurants from San Francisco (Lark Creek Inn, Roxanne’s) to New York City (Momofuku, Franny’s, Blue Hill), he managed the trailblazing Four Season Farm in coastal Maine, which completely transformed his approach to cooking. It was there that he developed an appreciation for every part of the plant, root to leaf, and learned to coax the best from vegetables at their peak. And the food he started cooking as a result was nothing short of a revelation.

My Venues

Accolades

  • Hot 10 Best New Restaurants in America (Ava Gene's)
    Bon Appétit
  • Nominee for Best New Chef
    Food & Wine
  • Restaurant of the Year (Ava Gene's)
    Portland Monthly
  • Portland's Top 10 Pizzas by the Slice (Roman Candle Baking Co.)
    The Oregonian
  • Choice Tables
    The New York Times
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

Where I Go Out

Behind the Scenes

Lamb chop Thursday @tuskpdx
"Lamb chop Thursday @tuskpdx #xoxoxo #tuskpdx 🙌🏻🙌🏼🙌🙌🏽🙌🏾🙌🏾🙌🏻🙌🏼🙌🙌🏽🙌🏾🙌🏿🙌🏻🙌🏼🙌🙌🏽🙌🏾🙌🏿"
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Pasta dreams @avagenes,
"Pasta dreams @avagenes, Piramide filled with ricotta and savory @jomarie_pitino 📸: @rjdpdx 🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟🌟"
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Celery Puntarelle-Style with
"Celery Puntarelle-Style with anchovies and torn croutons #SixSeasons 📸: @dartphoto #xoxoxo 🙌🏻🙌🏼🙌🏾🙌🏿🙌🏽🙌 🙌🏻🙌🏼🙌🏾🙌🏿🙌🏽🙌 🙌🏻🙌🏼🙌🏾🙌🏿🙌🏽🙌"
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Celery, sausage, provolone,
"Celery, sausage, provolone, olives and pickled peppers from #SixSeasons 📸: @dartphoto #xoxoxo 🤙🏼🤙🏿🤙🏾🤙🏼🤙🏽🤙🤙🏼🤙🏿🤙🏾🤙🏼🤙🏽🤙🤙🏼🤙🏿🤙🏾🤙🏼🤙🏽🤙"
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At My Venues