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• Personal Biography
Organic Chef: Joshua Server
I am originally from San Diego, but moved to Santa Cruz in 1995, and have
lived all over the world traveling and working ever since. I began my culinary
career in my early teens working in Breakfast Cafes and Pizzerias and then
progressed into a Polynesian Chart House Restaurant. Here I studied all stages
of cooking from the prep table to the line in a fast paced high volume gourmet
eatery. After putting in my time working as a line cook in enough restaurants I
decided to expand my options and start working for myself.
After getting a degree in Fine arts at UCSC, I spent the next 4 years traveling
and soaking up a wide palate of tastes from Mexico, Hawaii, Australia, Fiji,
Indonesia and Malaysia. I spent 2 years working and traveling in Australia and
Indonesia and there I got a taste of what the truest dining pleasures can bring.
While working as a chef in a small cafe in Gnarabup Western Australia, I was
hired by the Surf Travel Company as a chef for the Arimbi; a 65’ motor surf
charter yacht in Western Sumatra. We would take surfers to some of the best
waves in all of Indonesia whilst enjoying a rare opportunity to be able to cook
with some of the freshest fish and Ingredients that you would never find in any
western market.
It was there that I truly mastered the art of Conscious Creative Cooking. A
learned art form of cooking with what you are surrounded with and re-creating a
well-known dish by blending flavors that usually don't mix, yet end up being
imaginative, rich and healthy together. Cooking out of a galley that was 6’ x 6’ I
was challenged daily to keep my skipper and crew happy by never cooking the
same meal twice and keeping my menus unique.
During this time I was honored to be able to cook for all of the guests that
spent time on our boat including surfing, and filmmaker legends; Dicky Hoole,
Jon Frank, Nat Young, Mike Doyle, Joey Cabell, and younger legends to be; Mick
Fanning ,Nathan Hedge, Mike Lossness, Travis Lynch and Jamie Obrien.