Executive Chef – Josh Gordon
A 19 year veteran of the restaurant and foodservice world, Chef Josh Gordon’s love of Mexican cuisine started when he was in high school. A native of the suburbs of Chicago, he still remembers a certain Mexican restaurant on the North-Side that he frequented as a senior in high school. Since then, he has sought out the best Mexican food everywhere he went, usually winding up at the places where you have to order in Spanish to get the best, most authentic Mexican food.
Josh attended college at the University of Colorado at Boulder and after graduating with a degree in psychology, he chose to fully pursue his culinary ambitions and attended The Culinary School of the Rockies. Upon graduation, Josh found work in Boulder at a fine dining restaurant, learning Spanish in the process from his incredibly patient Spanish-speaking coworkers. He then moved back to Chicago for several years of product development and corporate chef work, working with some of the nation’s largest food manufacturers (Unilever, John Morrell, Nature’s Sweet, Johnsonville). Josh's next career move landed him in one of the city’s three Michelin star restaurants, while there he also wrote several published articles for food industry magazines.
Josh always knew the mountains were calling his name, and 3 years ago, he moved to Bozeman. While working at Black Bull Golf Community under Chef Corey Ceccacci, Josh heard about this position. He knew that this was his chance to have authentic Mexican cuisine in Bozeman, while still putting an innovative, fresh, and modern spin on his favorite foods. Fast forward a few months of sourcing quality Mexican ingredients and local meats and vegetables, and putting a team of passionate and like-minded staff members together, and here we are: Bienvenidos a Toro (“Welcome to TORO.”)