Chef Josh Hebert Dishes on Eric Ripert, Anthony Bourdain and the Cheat Ingredient
Nikki Buchanan Hebert and his Smoking Gun
Posh Improvisational Cuisine
7167 E. Rancho Vista Drive, Scottsdale
How long has Josh Hebert been obsessed with food? Let's put it this way: one of his first words was "breakfast." It's an elaborate family story his mother loves to tell, he says, adding that he actually started rattling around in the kitchen at the ripe old age of 12.
While most boys were still playing GI Joe, Hebert was impersonating Southwestern Cuisine guru Dean Fearing, making Southwestern dishes from cookbooks.
Hebert was a junior at Brophy Prep when he landed a job at a corporate Italian restaurant and six months later, begged his way into the kitchen at Tarbell's, where he was a line cook his senior year.
He stayed at Tarbell's for five years, eventually moving up to sous chef, all the while learning everything he could about running a business properly from Mark Tarbell.
In the late 90s, he moved to San Francisco to work under chef and co-owner Judy Rodgers at Zuni Café, then left to take his first position as chef de cuisine at Café Kati, a high-end Asian Fusion in Japantown.
When the restaurant signed a deal to create a modified version of Café Kati in the Miyako Hotel in Tokyo, Hebert was sent to Japan to set things up. He was 26 at the time and stayed there a year, soaking up Japanese food traditions and loving every minute of it.
Hebert planned to stay in Japan another five years, but his sister was in a horrific car accident that brought him home. And where did he wind up? Back at Tarbell's, this time as executive chef.
From there, he moved to North in Kierland Commons and in 2005 opened Dual in Gilbert, where he nourished the seedling of an idea that would later become Posh, the daring improvisational restaurant he opened on New Year's Eve 2008 -- in the worst economy imaginable. Three and a half years later, Hebert lives to tell the tale. Posh earns rave reviews from critics and customers alike.