Josh ‘Tuna’ Helms
Josh grew up in a military setting and spent most of his childhood between Hawaii and Pittsburgh. He attended the Culinary Institute of America (Hyde Park) in Poughkeepsie, New York. He grew his career working as a Sous Chef at Bar Marco in Pittsburgh and then Baker’s Table of Cincinnati. Finally, coming home to Dear to work along side Chef Brian Young. ‘Tuna’ as he is known, has a background in music and his creative inspiration and military drive pushes the kitchen team forward.