Josh Elliott

QP Tapas

Josh Elliott, Chef & Owner

Chef Josh Elliott was born and raised just outside of Little Rock, Arkansas, where traditional Southern hospitality was ingrained in him from a young age. Food, drinks, and family were the fabric of his formative years, and by the age of 16 he had taken a job as a dishwasher at the local Pizza Hut. Although small, his time in the kitchen made a lasting impression and, after high school, Elliott made the decision to make his part-time job a full-time profession and pursue a career in restaurants. He moved to South Florida where he cut his teeth as a line cook at The Village Grille in Lauderdale-by-the-Sea.

Eager to soak up experience in all forms, Elliott worked nearly every station on the line at The Village Grill, in addition to multiple front of house positions, allowing himself to gain perspective from both sides. Elliott began to crave a more formal education in the industry, and enrolled at Johnson & Wales University in Miami, Florida. During his time at culinary school he worked full-time at some of Miami’s most revered restaurants while managing to graduate summa cum laude.

After graduation, Elliott held positions at Eos Restaurant under Chef Michael Psilakis, and Daniel Boulud’s db Bistro Moderne in the JW Marriott Marquis, where he caught the attention of chef Jose Mendin. Recognizing his desire, talent, and leadership potential, Mendin brought Elliott to Miami’s acclaimed Pubbelly restaurant where he was soon promoted to Sous Chef. From there, Elliott went on to open the Hilton Cabana Miami and its signature restaurant, L’Echon Brasserie, as Executive Chef. His time in South Florida was punctuated by two years as the Executive Chef at the late iconic Raleigh Hotel.

When the opportunity to head to New England arose in 2018, Elliott eagerly accepted the offer to work with James Beard Award-winning chef Ken Oringer in Boston. Elliott led the team at Toro, for three years as the Executive Chef at the South End mainstay before returning to Miami to open his own Spanish-focused cuisine concept.

As Chef Owner of one of Miami’s best new restaurants, QP Tapas, Elliott is creating a new way to open a restaurant, by popping up and introducing the brand while raising his own capital. QP is rooted in the traditions, techniques and flavors of Spain’s Basque region and izakayas in Japan, while bring fun and inspired new flavors to Coconut Grove.

A proud husband and father of two little boys, Elliott’s family is a main source of his inspiration and motivation. When he’s not busy creating his own culinary footprint in the city or experimenting with his creative whims for new dishes, Elliott is most likely at the beach spending time with his family.