Josh Bettis, Executive Chef
A Shining Star Among Louisville Chefs
Executive Chef Josh Bettis comes to the Brown Hotel from Scottsdale, Arizona, where he served as executive sous chef at the Montelucia Resort and Spa. A graduate of the Scottsdale Culinary Institute, Bettis has spent the past 18 years in hotel kitchens around the world, mastering global culinary styles and skills, including Latin American fare in Miami, Old World European techniques in Ireland and Southwestern flavors in Arizona.
Notable stints in international kitchens include working as chef de partie at Mobil Five-Star Killarney Park Hotel in Ireland; executive sous chef at AAA Four-Diamond Loews Ventana Canyon Resort in Tucson; and opening senior banquet sous chef at world- renowned Fontainebleau Miami. He most recently served as executive sous chef at Montelucia Resort and Spa in Paradise Valley, where he managed a $21 million operation with five food and beverage outlets and a brigade of 50 chefs and stewards.
Bettis brings the freshest, finest ingredients from the farms of Kentucky to the table, showcasing the region and everything it has to offer. He effortlessly ties locally sourced ingredients with a range of authentic cuisines, presented at the high level of quality Brown Hotel guests have come to expect.
Photo courtesy of Lang Thomas Photography