Joshua Walker is the sous chef at bluestem in Kansas City, Missouri and he is a graduate of the Culinary Institute of America. His interest in cooking started at a young age. In his teens, Joshua made the connection between social bonds, community and food preparation as he cooked and grilled for friends on weekends. His restaurant industry experience started at the age of 16 with his first job, washing dishes at a local pizzeria in his hometown of Springfield, Missouri. After completing his degree at The CIA, Joshua moved back to Springfield to become the executive sous chef at Drury University. He then moved on to Farmers Gastropub, also in Springfield, which focuses on fresh, local ingredients in a casual-meets-refined atmosphere. In the spring of 2015, Joshua was ready for a change of scenery and decided to move to Kansas City. Joshua staged at bluestem and quickly found his home. He joined the team as a line cook in early 2015 and was promoted to sous chef in June, 2017. Joshua loves how Bluestem creates a fine dining experience in an unpretentious environment, “tuxedo service with no jacket required.” His attention to detail, passion for cooking, and fierce work ethic make him a great addition to the bluestem management team!