A smiling man with short dark hair and a beard, wearing a black shirt and gray apron, standing in a modern white kitchen.

Joshua Marron

Plate with seared scallops, orange puree, green sauce, and microgreens.

As an experienced chef with over 18 years of culinary expertise—including training at the prestigious Culinary Institute of America—I specialize in creating unforgettable dining experiences that highlight the best of seasonal, locally sourced ingredients. Whether you're planning an intimate dinner party, a small wedding, a cocktail reception, or a corporate gathering, I work closely with each client to craft a personalized menu and seamless experience from start to finish.

My career as a private chef has taken me around the world—from the Hamptons and New York City to Europe and the Caribbean—cooking for clients who value elevated cuisine and effortless hospitality. In the Hamptons, I’ve had the privilege of serving guests in Montauk, Amagansett, East Hampton, Springs, Sag Harbor, Bridgehampton, Wainscott, Water Mill, and Southampton, bringing restaurant-level food to homes, estates, and vacation rentals across the East End.

I offer a full range of services including plated dinners, family-style meals, cocktail parties, cooking classes, and multi-day chef support for longer stays. With a focus on refined flavor, seasonal ingredients, and polished service, I’m here to help you create a memorable culinary experience tailored to your taste.

  • I cater to all dietary preferences, including vegan, vegetarian, gluten-free, and more.

  • I am a graduate of the renowned Culinary Institute of America in Hyde Park, New York.

  • With over 19 years of experience as a private chef, I have cooked for clients all around the world, creating unforgettable dining experiences tailored to their tastes.

  • The youngest winner ever of the Concours de Chef Competition at the Antigua Yacht Show

  • I have spent multiple seasons working on private motor and sailing yachts in both the Mediterranean and the Caribbean.

  • In addition to my culinary expertise, I am also skilled in wine pairings and mixology, ensuring that every aspect of your dining experience is exceptional.

  • I am available to travel anywhere to meet your chef needs, whether you're hosting an intimate dinner party or a large-scale event.

A round plate with several opened oysters filled with green sauce and garnished with small purple edible flowers, set on a wooden surface.
A white oval plate with roasted red peppers topped with cheese and chopped herbs, garnished with lime zest, and small dollops of white sauce on the plate, placed on a dark wooden table.