At just 33 years old, Chef Joshua Lawler is one of the nation’s brightest rising star chefs. A standard-bearer in the contemporary farm-to-table movement, Chef Lawler’s ground-breaking food and devotion to old-school culinary techniques have rewritten what it means to the a farm-oriented chef in Philadelphia in 2013.
Since opening in spring 2011, his intimate, 30-seat The Farm & Fisherman has taken its rightful place as one of the most highly praised restaurants in the city, recently named among the top five in the city by Philadelphia magazine in their annual “50 Best Restaurants” issue. The magazine also honored The Farm and Fisherman with their “Best Farm-to-Table” designation in 2012’s annual “Best of Philly” issue, writing: “Plenty of chefs do head-to-tail, root-to-leaf cooking. But none do it quite like Josh and Colleen Lawler…from the beef hearts to the beet steaks, this fresh and inventive BYOB is the real deal.” Travel & Leisure magazine expressed similar sentiments about the duo in their November 2012 issue: “The pair’s devotion to modern American farm fare shows up in dishes like the witty ‘bloody beet steak,’ a slab of roasted beet seared like meat and served with pan drippings and a slick of tangy house-made yogurt to pierce the richness.”
Before opening The Farm & Fisherman, Chef Lawler spent five years as chef de cuisine at Blue Hill at Stone Barns, where he played an instrumental role in the restaurant’s success and in defining the modern farm-to-table movement. Prior to his extraordinary work at Blue Hill, Chef Lawler served as opening chef de cuisine at Bill Telepan’s eponymous Manhattan restaurant, Telepan and worked under Laurent Tourondel at BLT Steak. A graduate of Drexel University, Chef Lawler has also worked in some of Philadelphia’s most prestigious kitchens, including The Fountain at The Four Seasons, Striped Bass and Buddakan. Originally from Conshohocken, PA, he and his wife, Colleen, currently reside in Cherry Hill, NJ with their twin sons, Oliver and Cole.
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