Josh Su - Chef de Cuisine
Meet Josh Su…
Josh Su brings nearly fifteen years of culinary experience to his new role as chef de cuisine at Waterbar, working alongside Executive Chef Parke Ulrich. With a depth of culinary knowledge, Su will help design exceptional menus utilizing fresh and sustainable ingredients and elevate the guest experience at Waterbar.
Born and raised in Anaheim, California, Su spent his childhood in Southern California. Although a career in the culinary industry was not on his radar growing up, his experience as an undergraduate premed student at the University of California Irvine led him to cooking, as it provides a therapeutic outlet. Cooking allows Su to create something tangible with his hands and provides instant gratification seeing guests enjoy his food.
Su’s experience in the culinary industry began in 2009, when he had the opportunity to work in a variety of areas of the industry, including experience in casual food, bakeries, and smaller restaurants. In 2014, Su worked as garde manager at Bosscat Kitchen and Libations in Newport Beach, California, where he took on crucial responsibilities for the production of cold food. Later he progressed from saucier at Andrei’s Conscious Cuisine and Cocktails in Irvine in 2016, to rotisseur at Stonehill Tavern, a Michael Mina Restaurant in Dana Point in 2017, chef tournant at The Pacific Club in Newport Beach in 2017, chef de partie at Studio Restaurant at Montage International in Laguna Beach in 2018, sous chef at Surf & Sand Resort in Laguna Beach in 2019, and chef de partie at Benu in San Francisco in 2021.
At Benu, Su worked under the direction of renowned Chef Corey Lee, working both the hot line and cold line and prepping specially curated menus. Su also helped the restaurant retain its 3-Michelin star rating in 2021 as well as recognition as the 28th World’s Best Restaurant. Reflecting on his experience with Lee, Su admires his meticulous and calculated approach to cooking, as well as his high standards and strong work ethic.
In addition to Lee, Su counts Chef Albert Park as one of his most influential culinary mentors. Park is executive chef of South Coast Winery in Temecula, California, and his wisdom has helped shape Su into the chef he is today.
Outside of his life in the restaurant, Su finds joy in discovering and indulging in new cuisine with unfamiliar flavors and textures allowing him to draw inspiration for future creations. He also takes time to prioritize his health and wellness by frequenting the gym and biking around the bay.