Josh Su

Chef de Cuisine

Josh Su brings nearly fifteen years of culinary experience to his role as chef de cuisine at Waterbar. With a depth of culinary knowledge, Su works alongside Executive Chef Parke Ulrich to design exceptional menus utilizing fresh and sustainable ingredients.

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, he developed a passion for cooking during his time as a pre-med undergraduate student at the University of California Irvine.

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, and later progressed from saucier at Andrei’s Conscious Cuisine and Cocktails in Irvine in 2016. He went on to become 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 under the direction of renowned Chef Corey Lee. During this time, Su 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.

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.