Q&A with Chef Josh Overturf
Chef Josh Overturf has been building community and delicious menus of locally sourced food for over a decade in Ogden at the Garden Grille inside the Hilton Garden Inn. He regularly contributes his culinary passion generously; this summer he returned to provided brunch bites at the Ogden Arts Fest VIP area for the second consecutive year.
Chef Josh Overturf photographed inside his kitchen at the Garden Grille on June 23; Honey Dijon Salmon entree prepared by Chef Josh Overturf. Deann Armes
How do you build relationships with local growers and purveyors? Is there a particular local ingredient right now that you’re loving?
Building relationships starts with trust, and I know that local growers are passionate and care about quality. I like to start with local ingredients, then build the rest of the plate around that amazing ingredient. My favorite thing at the moment is the mixed greens from Ogden Produce Company. The quality and flavor are a great example of what our community has to offer.
How would you describe your culinary philosophy, and how does that philosophy translate to the plate?
My culinary philosophy is that food should be experienced with the people you love. Good quality ingredients with good quality people.
What is a lesson you learned early in your culinary career that still guides how you run your kitchen today?
I learned that you cannot please everyone; however, when you use quality ingredients, get to know your guests, and stay true to your standards, you will build a loyal following.
What is a dish on your menu that feels deeply personal to you?
My Better than Maryland Crab Cake has been a part of my journey since my early career. It's one of those dishes that has grown with me and has become a favorite amongst our guests.
When you aren't cooking here, where is your favorite local spot to grab a bite or unwind?
I really like getting my grub on at the farmers market — so many good eats. After that, I'm on my way to the mountains to shred on my bike.
How is running a restaurant in Ogden different from other places you’ve been?
The difference is that there is a great community in Ogden, and everyone is willing to help each other grow and succeed.
Why/when did you become a chef? What attracted you to the culinary arts?
There is something magical about taking some ingredients, putting them together, and creating a masterpiece that is going to make someone's evening spectacular. Cooking isn’t just about making good food; it's about creating memorable experiences around the table.