Labyrinth stones at The Lodge at Woodloch

Josh Tomson
Executive Chef

A graduate of the French Culinary Institute in New York City and the New York Wine Tasting School, Executive Chef Josh Tomson brings in over 15 years of culinary expertise and preference for local, organic and sustainable products. He enjoys visiting farmers markets, and purchases local products whenever possible.

Throughout the years of his culinary career Chef Tomson has been incorporating a farm-to-table philosophy, and assisting the properties he worked for, to become more sustainable and green-friendly.  “I am thrilled to lead this talented team at The Lodge at Woodloch toward a path that is so engrained in my own beliefs.  The philosophy of letting nature nurture takes my passion toward local farm foods and pairs it with our amazing surroundings and the result speaks for itself,” shared Chef Tomson.