Joshua Baines

A rare Southern California native, Joshua Baines is a highly trained Sous Chef with a background in fine dining.

Chef Baines recently relocated to Los Angeles from New Orleans to further his career and found a home at Belcampo Meat Co. where he’s learning the fine art of organic butchery. Belcampo has a well-deserved reputation for outstanding gourmet food and has been mentioned in USA Today, The Los Angeles Times and Businessweek to name a few.

Prior to that Joshua worked with one of the best chefs in New Orleans at Martinique Bistro until August of 2014. Under the guidance of Chef Labouchere he learned how to deliver superior service and exquisite food while maintaining the highest standards at one of the most popular restaurants on Magazine Street.

Previously Chef Baines learned his trade quite literally from the ground up beginning as a dishwasher at L’Auberge 5 years ago. Within 2 weeks he advanced to prep cook, 2 months after that he was promoted to line cook. Working tirelessly, he came in on his days off and worked for free in order to learn everything he possibly could about the business. At his next job he began as a Line Cook and moved to Assistant Sous Chef within 4 months.

His drive for perfection and hunger for knowledge lead him to learn a wide variety of cooking styles and techniques. From authentic French cuisine to Mediterranean, German and Asian Fusion, there’s very little he can’t create.