Josh Schwartz is a professional cook and aspiring charcutier. He is a 2000 graduate of the University of Tennessee with a degree in Anthropology. After graduating, he persued a career in the culinary arts by attending Johnson & Wales University in Charleston, SC and working in some of the top restaurants including Slightly North of Broad and McCrady’s. He is currently employed at Red Sky working with Matt Bolus, formerly of Kiawah Island’s Ocean Room. During his progression as a cook, Josh’s ideology has developed around the utilization of local ingredients and keeping food simplistic and approachable. Along with working the line at Red Sky, he has become a student of the charcuterie craft curing meats, making salume and other sausages.