Josh and Kasandra are the husband and wife duo behind The Local Caterer. The Local Caterer is a family business with their two kids helping with food tastings and menu creation at home as they plan the future for The Local Caterer. They recently started a pop-up restaurant and are working towards making a full restaurant a reality. Josh and Kasandra have been married since 2018 after dating for a year starting in 2017. However, their friendship started in 2007 after Josh moved to Arizona. Kasandra comes from an extensive background with a dual bachelor’s degree in fashion design and merchandising. She holds a speciality in weddings and is still designing and creating dresses. Her work career touts over a decade in the customer service industry. Between her front of house skills and Josh’s skills in the kitchen—this is one dynamic duo. We had a chance to ask Josh questions about his background and his love for his business. Keep reading for our Q + A!
- Tell me five adjectives you would use to describe yourself
- Visionary, Detail-Oriented, Creative, Driven, Community Minded.
- You moved to Arizona in 2007— What made the move happen?
- It was a family move, myself, my parents and my sister. We came out for a year and never went back to Wisconsin.
- Tell me more about how you discovered your love for culinary arts.
- It all started at EVIT, and being around many great chefs. I saw their passion and drive to serve people and fell in love with the industry.
- Define culinary arts—what does it mean?
- Culinary arts encompasses the skills, techniques, and creativity involved in transforming raw ingredients into meals. It blends science (understanding food chemistry, safety, and nutrition) with artistry (flavor balance, plating, and storytelling through food).
- What is your goal every day?
- My goal everyday is to ensure that I create a healthy environment for my staff, and strive to get better everyday, even if it is 1% better.
- What keeps you motivated?
- My family and my community at Paloma. Being surrounded by other people who love to serve keeps me going.
- What are your favorite dishes to make?
- I love to make fresh pasta. I also enjoy making Asian food.
- What are your favorite foods to eat?
- It would be either Mexican or Italian. I love them both. Chilaquiles and Lasagna are two of my favorites.
- How do you come up with new recipes?
- Trial and error. It's been a 16 year journey of personal taste, seeing what others like, and just trying stuff out.
- Who do you look to for inspiration?
- I look at my kids for inspiration. As they look up to me, I strive to be the best version of myself for them.
- What Chefs do you follow closely?
- I don't closely follow a lot of chefs, and mainly that is because I am not on social media very often, and when I have down time it's spent with my family, but I am very fond of Marco Pierre White, Grant Achatz, and Thomas Keller.
- What are some no-nos in the kitchen?
- I think the biggest no-no for me is lack of care. Our whole industry is about service and creating peace of mind and when people don't care, it shows in their execution of dishes and food. Other no-nos would be lack of effort and showing up late.
- What is one thing you wish people knew?
- That I am not just a chef or business owner, I am someone who genuinely wants to build experiences and spaces where people feel connected, cared for, and part of something bigger. It’s not only about the food that we make, it’s about the table we are setting.
I want to build experiences and spaces where people feel connected, cared for, and part of something bigger. It’s not only about the food that we make, it’s about the table we are setting.