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Josh ThomsenNEW MAKER!

Asheville, NC


Thomsen joined The Omni Grove Park Inn from Eau Palm Beach Resort & Spa in Manalapan, Fla., where as Executive Chef he oversaw four dining venues, 30,000 square feet of banquet space and in-room dining for 300 guest rooms and a private club level. He also raised the property from a Forbes four-star/five-diamond ranking to five-star/five-diamond status, a rating it held for the duration of his two-year service. Previously, Thomsen spent three years as executive chef/partner of Agricola in Princeton, N.J., one of the top-rated restaurants in the Garden State, where he penned the cookbook Agricola, Thank a Farmer. He also served four years as executive chef of Claremont Resort in Berkeley, Calif., where he was recognized as a “Rising Star Chef” by in 2010. Other dining destinations among Thomsen’s extensive work history are Tao at the Venetian Resort and Boa Steakhouses in Las Vegas; The Lodge at Pebble Beach in Monterey, Calif; Hotel Bel-Air in Los Angeles and The French Laundry in Yountville, Calif. Thomsen is involved in giving back to the community, having supported Meals on Wheels, The James Beard Foundation, Edible School Yard, and The V Foundation of Cancer Research.