Chef Josh Riffle grew up in a small town near Columbia, South Carolina. Surrounded by delicious and fresh foods he decided to follow his dreams and pursue a career in the culinary industry. In 2005 he moved to Denver, Colorado and attended Johnson and Wales University for a degree in culinary arts. Chef Riffle completed additional training with Chef Rick Moonen of RM Seafood at Mandalay Bay Hotel and Casino, Las Vegas.
While in school he spent his summers cooking at Gerry Spence's Trial Lawyers College at ThunderHead Ranch in Wyoming and later became the head chef. In 2009 Josh moved to Bend, Oregon and started providing personal chef services to a private ranch in the Ochoco mountain range and now offers these services to Bend and the surrounding areas.
Chef Riffle is Servsafe certified and holds a Oregon food handler card.
While in school he spent his summers cooking at Gerry Spence's Trial Lawyers College at ThunderHead Ranch in Wyoming and later became the head chef. In 2009 Josh moved to Bend, Oregon and started providing personal chef services to a private ranch in the Ochoco mountain range and now offers these services to Bend and the surrounding areas.
Chef Riffle is Servsafe certified and holds a Oregon food handler card.