Josh Raine is the first chef in residence and Culinary Director at Restaurant Canvas at the Museum of Contemporary Art, where he brings his extensive culinary expertise to create innovative dining experiences. Previously, he served as the Executive Chef for Tetsuya’s in Sydney from 2018 until January 2024, leading the team to the restaurant's inclusion in the prestigious World Top 500 (La Liste 1000). Josh is now exploring new opportunities through a global series of pop-up events.

His reflexive food philosophy is deeply rooted in the diverse places he has called home, drawing inspiration from family, friends, and local food producers and artisans. Born in Oxford, England, and raised in the picturesque Derbyshire Dales, Josh discovered his passion for food at an early age. At just 17, he spent a season as a private chef in Les Gets, French Alps, igniting his love for culinary arts.

He apprenticed at Le Manoir Aux Quat’Saison in Oxford, honing his skills at the two Michelin-starred restaurant for three years. Seeking new challenges, Josh moved to London in 2010 to join the Michelin-starred Pied à Terre, later following head chef Shane Osborn to Hong Kong to help open a new venture. This experience expanded his palate and culinary horizons.

In 2013, Josh transitioned to Brisbane to work alongside Executive Chef Alejandro Cancino at Urbane. There, he found inspiration in Australia's diverse produce and embraced a socially conscious approach to fine dining. After earning three hats in his third year at Urbane, he was approached by world-renowned chef Tetsuya Wakuda, leading him to Sydney in 2018.

At Restaurant Canvas, Josh continues to push culinary boundaries while fostering a deep commitment to sustainability and community.