Josiah began life as an apprentice, beside his mother Huli, the owner of her own catering company. The lessons in his home
were all about food, with Simon, his grandmother, cooking daily, specializing in Country French cuisine. </br>
So when Josiah turned 17 and asked the question “What to do?”, the answer was simple: COOK, of course. And cook he did, with his first job at the West Beach Cafe as a prep cook, manning the salad station. Josiah knew the culinary world was bigger and so he took a chance and flew to France, where he would work in the kitchen and gain the classic training he wanted at the instruction of Georges Vernotte.
When he returned to California, Josiah’s resume included assisting many well known chefs, think Wolfgang Puck and more. When Josiah knew the timing was right, he and a partner opened JiRaffe and ran it successfully for 3 years. Josiah followed JiRaffe with Melisse’, a fine dining concept focusing on contemporary American/French influence cuisine, successfully operating it for the past 13 happy years. 8 years ago, he added an additional concept to his portfolio: Lemon Moon, breakfast and lunch.