Joshua Roland Memorial Fund for Culinary Students
Chef Roland was passionate about food and cooking, loved his family and friends with the same passion, and liked nothing better than cooking for whatever crowd was gathered around him.
Joshua Francis Roland was a nationally known chef and culinary innovator. After completing the culinary arts program at St. Louis Community College, he attended and graduated with honors, from the Culinary School of the Art Institute of Atlanta.
Joshua worked in the some of the most prestigious restaurants in the world including Mezzo, Orrery, Claridge, Daniel. At Jean-Georges in New York, Joshua served as the executive sous-chef, earning Michelin and New York Times stars with his team.
In addition to restaurants, Joshua worked on high-profile special projects with Iron Chef America, Bobby Flay, Martha Stewart, South Beach Food and Wine Festival and Bon Appetite.
Among many accolades, Chef Roland was a 2013 nominee for Best Chefs America, featured chef for Meatopia NYC, and nominated as Best New Restaurant Midwest by the James Beard Foundation for his work as Executive Chef at Salt.
Even though Josh was a standout on the international food scene, he always remembered his Saint Louis roots. He worked at or with a number of restaurants in Saint Louis including Mike Shannon’s, Salt, Jim Edmonds’ 13, The Wild Flower, West End Grill and Pub and many more.
Joshua will be greatly missed by his family, friends, and colleagues in the culinary industry. Please consider supporting the next generation of STLCC culinary students by supporting this fund in Joshua’s memory.