Meet Josh Rathbun, Executive Chef at Elderslie Farm
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Changing of the guard
Wichita’s new generation of chefs is young, passionate and earnest, and they’re focused more on sustainability and creativity than their predecessors could be.
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Wichita’s “new guard” of chefs are passionate young men and women who are local celebrities.
For them, food is an art, a passion and a career, not just a job. They’re not competitors but colleagues. They’re pumped about local vegetables. They’re friends with local farmers. And they’re leading Wichita on a new culinary course. Read about Josh Rathbun below; read about more of the new guard here.
Josh Rathbun
Title: Executive Chef, Elderslie Farm, 3501 E. 101st St North, Kechi,
Age: 35
Hometown: Wichita
Restaurant resume: Former executive chef at Siena Tuscan Steakhouse (Wichita); executive sous chef at Mercantile Dining and Provisions (Denver); head butcher at Douglas Avenue Chop Shop (Wichita); demi chef at Quay (Sydney, Australia); lead line cook at Fruition (Denver)
How did you become interested in cooking? “I had worked as a cook to make money since I was a young man. When I was in college and struggling to figure out my future, Chef (Jeremiah) Harvey encouraged me to pursue cooking as a career.”
What makes Wichita a special place for dining? “The local growers, extended growing season/moisture. A local culture that values dining out.”
One thing you’d like to change about Wichita’s restaurant scene: Someone please open a Xiao Long Bao restaurant...
Favorite Wichita restaurant besides your own: Watermark Cafe, 4701 E. Douglas
Your philosophy on your job: “Be better than yesterday.”
This story was originally published October 31, 2021 at 5:00 AM.
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