Josue Pena, Executive Chef of The Iberian Pig Buckhead.When Chef Josue Pena walked into ‘his’ kitchen at The Iberian Pig – Buckhead, after being promoted by the Castellucci Hospitality Group to Executive Chef, it was an emotional day. In addition to achieving the prestigious title, he had completed a personal goal of being named executive chef by age 30. It happened three weeks shy of his 31st birthday.
For Pena, the restaurant world was not love at first sight. At age 15, he began his culinary journey as a bus boy in a Miami pizzeria. “I just hated every minute of it,” he says.
However, young Josue was drawn to the “boys in the back in the kitchen” whose laughter filled the room, and it seemed they were always having a great time. So when he was given the opportunity to work BOH he didn’t hesitate. “I loved every second,” Pena says. “I knew this was for me. Every day.”
After graduating from the Cordon Bleu College of Culinary Arts – Miami, he worked at four- and five-star hotels and resorts, including Faena Hotel and La Gloutonniere in Miami and The Forge in Nashville. Along the way, he came to learn and appreciate quality of service, the overall staff experience and the importance of in-the-kitchen training for new cooks.
While at the Faena Hotel, Pena helped create an innovative intern program that influenced the concept of what he calls an “Approachable Kitchen.” While the attitude of many managing chefs used to be ‘break you or make you,’ for Pena, the executive chef serves as a coach or mentor versus a boss who micromanages.
“It’s okay to make a mistake,” Pena says. “We’ll all learn from it.” He brings to his kitchen a collaborative communication approach where staff is encouraged to talk to and not fear the chef or each other.
“My main thing is talk to me,” says Chef Pena. “If you’re getting burnt out, I need to know before you progress any further in the operation. You’re going to come first before the operation because your life is more important.”
Chef Pena’s intense passion centers on the staff, from their training to their well-being to ensure they understand they are appreciated and valued. Part of his success with his staff includes creating personal moments.
“It’s taking those five minutes between stations or shifts and checking in on them,” Chef Pena says. “We noticed your laugh wasn’t around in the kitchen yesterday. It gets a little quiet when you’re not here. You’re greatly needed in this company, in this kitchen.”
Now 32, Pena’s next goal is a big one. “I’ve reached a point in my life where I need to create the next generations of chefs,” he says. He’s currently discussing plans with Castellucci Hospitality Group to develop an intern program similar to the Faena Hotel’s. Students will learn culinary techniques and how to work as a kitchen team, as well as gain the opportunity to understand different cultures and legacy foods.
Looks can often be deceiving. However, authenticity, passion and kindness cannot be hidden. “It’s very important for me to have an Approachable Kitchen … a big smile behind a serious face.”
Read About Our Other 2022 Rising Stars:
Special thanks to our 2022 Rising Stars presenting sponsor, Performance Foodservice
and our table sponsors Savannah Distributing and Society Insurance
