Josh Raine was the Executive Chef for Tetsuya’s in Sydney from 2018 until January 2024. In this role, Josh led the team to the restaurant’s inclusion in the World Top 500 (La Liste 1000) and is now exploring new opportunities with a global series of pop-up events. His reflexive food philosophy embraces all the places that he has called home, takes inspiration from his family and friends, and aims to support local food producers and artisans. 

Born in Oxford (England) and growing up in the Derbyshire Dales, Josh found his passion for food and flavour early. At just 17 years old, he spent a season as a private chef in Les Gets (French Alps). Arriving back in England, he was well and truly hooked.

Josh apprenticed at Le Manoir Aux Quat’Saison in Oxford, spending the next three years training at the two Michelin star restaurant. Ready for new challenges, 2010 saw Josh move to London to join the team at the Michelin starred Pied à Terre before following head chef Shane Osborn to Hong Kong to help open Shane’s new venture. This experience opened his eyes to a whole new world of taste and possibilities.

In 2013, Josh left London to work with Executive Chef Alejandro Cancino at Urbane, Brisbane.  The diverse produce of Australia provided plenty of inspiration and the socially conscious approach of Urbane consolidated Josh’s views on sustainability in fine dining. After winning three hats in his third year at Urbane, he was approached by world-renowned chef, Tetsuya Wakuda and moved to Sydney in 2018 as the new Executive Chef for Tetsuya’s. Supported by an excellent and dedicated team, in this role Josh regularly travelled to restaurants across the world to continue his own culinary development.