Joshua Carlucci

Photo of Joshua Carlucci
Memphis, Tennessee
University Of California, Berkeley
Institute Of Culinary Education
University Of Memphis
Cooking, Restaurants, Dining
  • Joshua has worked in fine dining kitchens in New Orleans and New York—most recently at Crown Shy in Lower Manhattan.
  • In 2020, he started a fermentation company called Ether Ferments.
  • His 2023 story about Wild Bill's Juke Joint made the cover of Edible Memphis.


Joshua has worked in food for two decades. His fascination with cooking began in his great grandmother's kitchen and the Mexican restaurant he worked at in high school, and has been snowballing ever since. He has worked in multiple James Beard Award-nominated and Michelin-starred kitchens over the course of his career, including Maypop and Palm&Pine in New Orleans, LA and Crown Shy in New York, NY. He has written for the Daily Memphian and Edible Memphis, and joined Static in 2023.


Joshua has a bachelor's degree in English from the University of California, Berkeley, a culinary arts diploma from the Institute of Culinary Education in New York, and is a current MFA Candidate in creative writing at the University of Memphis.
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