Chef Josh McGinnis’ passion for food was clearly evident from a young age. He went on to apprentice under acclaimed chefs Charlie Trotter and Mathias Merges, as well as cooking for chef/teacher Julia Child and one of the founders of punk rock, Johnny Rotten.
In his search for culinary enlightenment, Chef McGinnis traveled throughout Europe cooking and eating everything in sight, spending time in the kitchens of il Ciocco in Tivoli, outside of Rome. After running the kitchens of San Diego restaurants Kensington Grill, MiXX, Dobson’s, Ole Madrid and Prego and being named “One of San Diego’s most talented Chefs”, the multi-award winning Chef now finds himself in charge of the SDSU Catering kitchen.