ARLO at Town and Country is a new restaurant in Mission Valley, offering a market-driven menu that is bold in both flavor and creativity. At the helm of ARLO is Chef Josh Mouzakes. Learn about Josh Mouzakes…
Hometown: Long Island, NY originally. I have traveled quite a bit though, exploring food all over since age 16.
First job: First job was a dishwasher at a local pub and restaurant in Eastport, NY. I started at age 13 and fell in love with the kitchen my first day. I made friends with the bus driver and had them drop me off at work on the way home from school.
Favorite ways to spend your free time in CA: In my free time here in CA, I love all types of outdoor activities, working out in one of our many parks, hiking, beach, taking my Jeep out in the desert and exploring the city with friends.
Your biggest accomplishment and why: One of my biggest accomplishments has been truly becoming a chef. I have sacrificed so much and dedicated well over half my life in kitchens, learning, growing and training. The growth will never end, but I love being at a place where I can express my creativity and share what I’ve learned thus far.
The biggest obstacle you overcame: A large obstacle I’ve overcome was traveling to Europe at age 16 to work in a castle in Conwy, Wales. I arrived in London with a backpack full of knives and had to find my way by train, bus and taxi. I walked two miles a day along the marina and walled city to the castle on high street. I worked as hard as I could to learn the culture and the ways of the chefs. There are a few points in learning a craft when the experiences you go through change your path and direct you to your outcome. Working in Europe helped mold me and set me on a road of new experiences.
Someone who inspires you and why: There are many chefs that inspire me, some I’ve worked with and others I’ve come to know through books and research. However, the biggest inspiration in my life has come from outside the kitchen, my grandfather. His values, ethics and morals have provided a framework and foundation for me to stand on. His wisdom, deep psychological processes and sense of humor have really made me who I am today and given me a standard to live up to.
Advice to someone pursuing a career path in what you do: The best advice I could give to a young culinarian pursuing a career path would be maintain a good attitude regardless of circumstance, learn to master the basics before exploring the beyond and never stop pushing towards the goal even if you don’t clearly know what the goal is.
Favorite quote: “The saddest thing in life is wasted talent.” —A Bronx Tale
Something someone would be surprised to learn about you: Two interesting things about me are: First, my love for crafting and creating is not only in the kitchen. In fact, I like to work with my hands on all types of mediums such as woodwork, cars, construction, fabrics and recently in clay. I adopted the mentality at a young age that anything someone can do with their hands I can do also. Second, I’m fascinated by psychology, philosophy and sociology. I love reading people and exploring the mind. I enjoy reading books on the subject from great minded authors such as Malcom Gladwell and Jordan Peterson. If I had to choose a different career path or area of study it would most likely be in some form of mental research and exploration capacity.