Executive Chef Josh Slaughter joined the team at The Historic Hill House and Farm in September 2019, bringing a rich culinary background shaped under the tutelage of well-known chefs, such as Thomas Keller and Wylie Dufresne.
In his role, he leads the Hill House’s culinary program and is responsible for crafting unique dining experiences for our guests. Relying on fresh, local and sustainable ingredients, Josh's creative menus showcase our bucolic setting, unique history, and vision for the future.
He credits most of his interest in local foods to the nearly two years spent as Chef de Partie at Thomas Keller’s Bouchon in Yountville, California. Before and after shifts at the restaurant, Josh worked in the garden and learned to butcher meats and make prosciutto straight from the farmers who delivered to the kitchen. He identified with Fernand Point’s style of cooking, finding inspiration not in a list of ingredients but in techniques and preparation.
Prior to working at Bouchon, Josh served as the sous chef at now-closed Pres a Vi in San Francisco. He also helped open Ducca restaurant in the Westin San Francisco Market Street with chef Richard Corbo, who was nominated for the 2008 James Beard Foundation’s Rising Star award. He also enjoyed a short stint at Wylie Dufresne’s wd~50 in New York City that influenced his modern menu design and encouraged him to add non-traditional techniques to his repertoire.
Josh spent three seasons as the Executive Chef of a remote lodge in McCarthy, Alaska. He created 20-course tasting menus, as well as a four-course dinner menu that changed daily. Each menu used Alaskan-grown products and locally raised meats sourced less than ten miles from the lodge. Josh would often forage for his own mushrooms or berries in the Alaskan wilderness, and use the highest quality salmon from the nearby Copper River.
Despite all his culinary travels, Josh attributes his love for cooking to his early years in his home state. He spent years in the kitchens of the Summit Club, an exclusive Birmingham club; Kathy G & Company catering service; and Eufaula Country Club, where he served as the head chef for almost two years. He attended Jefferson State Community College in Alabama, where he studied culinary arts and food service management.