Close
The son of Missionaries, Chef Josh spent his youth wrapped in the steam and tropical heat of Hengchun Township, at the southernmost tip of Taiwan. The island’s cuisine – a deep collage of historical, political, and geographical influences – intoxicated him from an early age. He attributes much of his love for simple, flavorful food to his experiences among the street vendors of Hengchun’s night markets. He left his island home at eighteen and headed west, attending East Carolina University, graduating with a Bachelor’s Degree in Hospitality Management. Soon after, he moved to Montana, where the mountains, fields, foragers and farmers guided and enriched his culinary aspirations. He has been fortunate to cook alongside many like-minded chefs who encouraged him to continue finding new ways of expressing his South Asian roots within the framework of western cuisine. In August of 2020 Josh, partnered with Jeff Galli and Anthony Sferra to open Campione Roman Kitchen in Livingston, Montana. Campione’s goal has been to provide the community with a restaurant that brings people together and enjoy the best local ingredients, acting as a bridge between the land and its people. Since being open, Campione has been recognized in the New York Times 2023 Restaurant List, along with Chef Josh’s James Beard Semifinalist for Best Chef Mountain Region, 2024, and Nominee for Best Chef Mountain Region in 2025. Campione is currently in the soft opening stages of their second restaurant, B-sides, a not so average sandwich shop.
