Josh Short
Corporate Executive Chef
Featured Dish
Summer Scallops
“This dish is one of my favorite summer dishes because it encompasses all that flavors that summer has to offer. Every flavor from the sweet corn risotto to the basil oil reminds us of what summer should taste like! What takes this dish to a whole different level of awesomeness, is the stone ground heirloom cornmeal that coats each scallop before being pan fried that creates a flavor and texture that leaves you craving more after each bite!”
– Chef Josh
Josh Short’s Bio
Executive Chef Joshua N. Short, a native of Pennsylvania, began his culinary career at a very young age working in his family’s restaurant. Even before he was able to work, as far back as he can remember, Joshua had a love for food and was drawn to the commotion in the kitchen.
After high school, Joshua joined the United States Army Reserves, Force Provider Unit as a Food Operations Specialist. In 2006, as a Sous Chef with Hershey Entertainment & Resorts, he helped open Houlihan’s Restaurant & Bar, Devon Seafood Restaurant & the Hershey Museum Cafe on Chocolate Avenue in Hershey, Pa. Joshua spent 6 years with Hershey Entertainment & Resorts before moving on to lead The JDK Group’s culinary team as Executive Chef. Over the next 2 years, Joshua and his culinary team brought a new standard of food to the catering world. From everything to picnics, social corporate events, weddings and Pop-Up Restaurant Events, Joshua helped to re-imagine how catering food was viewed. His goal was to bring the quality of 4 & 5-star restaurant food into catering, which was recognized by countless publications & awards locally, nationally and internationally. Some of the accolades that he and his team were awarded included Harrisburg’s Simply the Best Caterer, an International Caterers Association CATIE Award for Best Wedding and recognized by Catersource Magazine as a 2013 trend-setter for culinary innovation. Joshua’s culinary team was also recognized by Catersource for their talents by being chosen to co-produce the 2013 Art of Catering Food Conference at the Electric Factory in Philadelphia, Pa. Joshua also helped launch JDK’s sister company Metalaye Enterprises’ locally sourced ingredient restaurant concept, The Garlic Poet.
In 2014, Joshua joined the Dave Magrogan Group as Executive Chef of Harvest Seasonal Grill & Wine Bar at The Shoppes at Susquehanna Marketplace in Harrisburg, Pa. Here, Joshua works very closely with local farmers to create seasonally changing, fresh healthy menus. Harvest Seasonal Grill and Wine Bar offers an under 500 calorie seasonally changing, local farm to table menu, 50+ wines by the glass, seasonal cocktails and local beer. Every three months Harvest Seasonal Grill and Wine Bar changes the menu to reflect the change of the seasons. Harvest Seasonal Grill and Wine Bar works with 75 local farmers to source the freshest and highest quality products available. At Harvest Seasonal Grill and Wine Bar the use of sustainable, organic and healthy ingredients doesn’t stop with the menu. From the organic cleaning products, to our recycled glass bar tops, and from our recycled paper products to the ink on our menus, we are a truly a green concept. At Harvest Seasonal Grill and Wine Bar guests will enjoy seasonally inspired beef, poultry, seafood and vegetarian dishes prepared with local and organic ingredients in a casual yet upscale environment. The seasonally changing wine, specialty cocktail and beer list compliments the dining experience. Most recently Joshua has taken on the role as, Corporate Executive Chef for the Harvest brand. He currently oversees the culinary operations and menu development for all 6 locations. Looking ahead to the future Chef Joshua, along with Harvest’s talented team of chefs, is committed to charging forward as a top culinary destination, both regionally and nationally. There are plans to open Harvest locations in Florida, Virginia and New York within the next 2 years.
