Chef Joshua Clark grew up in Iowa and began working with food at a young age picking strawberries at a local farm and working in restaurants throughout high school.  He graduated with a degree in Hotel and Restaurant Management from Iowa State University and then went on to study abroad in Switzerland at The International School for Hospitality Administration.  Following a year cooking in Portland, OR, Josh moved to Vermont to attend New England Culinary Institute and graduated with an A.O.S. in Culinary Arts.  He spent the next few years as a Sous Chef and Chef de Cuisine in Arizona and Iowa.  In 2003, Josh moved to Las Vegas to be part of the opening team for Restaurant Bradley Ogden in Caesar’s Palace.  Over the next 11 years Josh worked in front and back of the house positions in Las Vegas, NV, Seattle, WA, and Vail , CO.  Working with Chefs like Thomas Keller, Tom Colicchio, Michael Mina, Jean Gorges Vongerichton, and Bradley Ogden provided the necessary structure for his high standards and attention to detail.   Although cooking has always been his first passion, having front of the house experience was important to become a well-rounded restaurateur.  His goal is to build a reputable food and beverage company known for its quality and consistency and its ability to offer fresh, necessary concepts that improve community and team.  In 2012, he founded dinefine, LLC and in 2014 “the Goodwich” sandwich shop was formed with the purpose of offering the Las Vegas community high quality scratch made sandwiches and more, at an affordable price.  Building “the Goodwich” brand, creating new concepts, and developing their team is Josh’s main focus for the future.  The Goodwich team is currently working on a new restaurant that will be located in SW Las Vegas and is slated to open at the beginning of 2018.