Updated: 2007-06-25 14:54

Joshua Goetz: The Chef and The Artist, His Trade and His Passion

Joshua Goetz, the presiding chef at One East on Third, the newly opened showcase Western restaurant at Hilton Beijing, has a simple personal working philosophy: to provide pleasure by appealing to all the senses.

He says that good food provides a scene of belonging, identification and comfort. To achieve this goal, his creative mindset first deconstructs quintessential flavours and textures in various ingredients. Then he recombines these elements to create a dish that is flavourful, interesting and visually attractive. He entertains and tantalizes with colour, taste, texture and aroma to satisfy the body, mind and spirit while keeping his trademark simplicity and elegance.

The character of a chef reflects the cuisine that he prepares and Joshua is no exception. He is both an artist and an artisan. As an artist, he creates and recombines food elements in innovative ways using modern plating techniques to showcase his cuisine to best advantage. As an artisan, he believes in techniques of cooking food and seasoning dishes that are true to their origin and respect their authenticity.

Joshua's dual academic background - he holds degrees in biology and chemistry in addition to graduating from the prestigious New England Culinary Institute -- gives him a unique edge in his profession. These disciplines help answer his questions about how things work and why. He says his scientific training has stood him in good stead in his true vocation as a chef: he can apply his findings every day to create a culinary world where sciences and cooking merge.

Despite his wealth of experience in innovative cooking culled from his previous tenures in several of New York's hippest restaurants, Joshua remains very modest regarding his achievements. "The more I cook, the more I realize I do not know. Cuisine is continually changing and evolving. It can never be fully mastered because it is a reflection of a dynamic culture," he says.

Seasonality is another key element for Joshua. He takes his inspiration from fresh, seasonal produce, delighting in the creation of dishes that rotate with each season and reflect the bounty that nature offers. Creative interpretations of old-time favourites such as "Seafood and Tomato Broth ", "Fennel Salad with Blue Cheese and Balsamic Reduction" and "Crispy Herb-Crusted Beef Fillet" are also on the menu at One East on Third. Joshua's finishing touches - summer truffle emulsion, preserved lemon vinaigrette or carrot and parsley foams -- transfigure tradition into modernity.

Commenting on his tenure at One East on Third, he says, "I like the dynamic feeling and energy of a busy night on the line. Touching people's emotion with the food I create from my heart, while working in a multi-cultural environment, is a great sensation and a unique opportunity.