Chef Josh Stockton was born and raised in Michigan, where his passion for the culinary arts developed from an early age while working in restaurants alongside his father, a local executive chef.

‍After graduating from The Culinary Institute of America, he moved to Las Vegas, where he worked at Daniel Boulud Brasserie inside the Wynn Las Vegas. His time at the Wynn provided him with valuable exposure to high-end luxury hotel operations and deepened his interest in the luxury hospitality industry.

Stockton then accepted a position at Blackberry Farm, one of America’s most celebrated intimate luxury hotels in the foothills of the Great Smoky Mountains. It was here that he fine-tuned his personal cooking style and sharpened his techniques.

‍In 2014, he returned to his hometown of Detroit and opened Gold Cash Gold, a locally sourced farm-to-table restaurant. At GCG, they launched fermentation and charcuterie programs, as well as their own urban farm. Josh prided himself on the fact that everything was done in-house, from baking their own bread and butchering whole animals to raising vegetables at their farm.

‍Following Gold Cash Gold, his travels took him back to Las Vegas, where he opened Eataly at Park MGM, followed by Kassi at the newly rebranded Virgin Hotel Las Vegas. Kassi was the first foray into Las Vegas for the Wish You Were Here Hospitality Group, and after its immediate success, the group quickly opened several other venues, which Chef Josh also oversaw.

‍Along with his wife and daughter, Josh decided to move back to Michigan to raise their daughter in their hometown. Upon returning to Michigan, he took on the role of Director of Culinary Operations at the Daxton Hotel.