Executive Chef Josh LaBadie’s interest in cooking was first piqued by watching his Nana Joyce whip up dishes seasoned by her Italian and French heritage. Throughout his formative high school years Chef Josh apprenticed at a local butcher shop where he invented sausage combinations like chicken chili broccoli rabe that became instant hits with the shop’s clientele. He arrived in NYC, earned his degree in culinary arts with a minor in baking and pastry at The Art Institute and cooked on lines throughout Manhattan and Brooklyn including Terroir, Central Park Boathouse, Capitale Grille. It was in Brooklyn that Chef Josh created a wing sauce that was voted as Brooklyn’s Best Wing Sauce 2010 and placed in the top three of Zagat’s NYC Best Wing Sauces in 2012. Over the last decade Chef Josh has blended his background in fusion cuisine, butchery, baking and classic American dishes to develop his own Soulful American cuisine. Chef Josh brought his distinct and memorable dishes to Tavern on Jane in 2014 to the applause of food lovers near and far.