Josh Phillips has loved food all his life, and made the decision to become a chef when he was just 14.
“It’s my gift from God to be able to do this,” said the 27-year-old owner and executive chef of Josh’s on Union Square.
“To be able to share that gift with people is one of my greatest pleasures.”
Since it opened in August 2009, Josh’s on Union Square has become a regular pleasure for many people in the area, including downtown resident and former Union Square business owner Julia Rush.
“Josh is an outstanding chef and a smart businessman,” said Rush, who has eaten at the restaurant dozens of times.
“He comes out from behind the counter and puts a personal touch on things. It’s a real pleasure to eat there.”
Phillips has received recognition from beyond downtown Hickory.
In November, he won the People’s Choice Award in the fourth annual March of Dimes Signature Chefs Auction. The event, held at Rock Barn Golf & Spa in Conover, featured competing chefs from throughout the region and from Charlotte and High Point.
“It felt good to win, to get those bragging rights,” Phillips said.
“Mostly, it just felt good to know that people really enjoyed the food.”
Also in November, Phillips was a guest chef on WCNC’s “Charlotte Today” program.
He has been asked to compete in this year’s 20-chef “Fire on the Rock Chef Challenge” in Blowing Rock.
A Connelly Springs native, Phillips graduated from East Burke High School in 2001, then attended the Culinary Institute of America in Hyde Park, N.Y., where he received associate and bachelor’s degrees.
His career has included stints at Rock Barn, Michael’s on Fourth in Hickory and Zink and Mez in Charlotte, but his goal was always to open his own restaurant.
Josh’s on Union Square, featuring upscale Southern comfort cuisine, was a hit from the start. Phillips gives much of the credit to his dad, Tim Phillips, who is general manager.
Rush said Josh Phillips’ artistry with food, combined with Tim Phillips’ business and marketing finesse, is a recipe for success.
“It’s a great partnership, and the resulting restaurant has been a boom for downtown Hickory,” Rush said.
In addition to drawing diners to the downtown area, the restaurant sponsored free movies on Union Square this past summer.
It has partnered with numerous area charitable organizations, including Hospice, Habitat for Humanity and the Women’s Resource Center.
“Giving back to the community is important to us both,” Tim Phillips said.
When he’s not spending 13-hour days at the restaurant, Chef Josh Phillips enjoys visiting the mountains, fishing and spending time with his family.
Six months ago, he married the former Melisa Chapman. The couple have two children, Brandon Huffman, 11, and Emma Huffman, 6.
It felt good to become an instant dad, Phillips said.
“I love being a father figure to them.”
Josh Phillips hopes to eventually open a second restaurant, probably somewhere in North Carolina.
He’d also like to compete on Bravo’s “Top Chef” television series.
“I’d love to do that if things ever slow down enough here to allow it,” he said.
“I’m a big fan of that show.”
Don’t expect to see the easy-going Phillips in a “Hell’s Kitchen”-type show, as Gordon Ramsay he’s not.
“There’s no point in making people anxious,” Phillips said.
“That gets you nowhere.”
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