Joshua Lawler is chef/owner of The Farm and Fisherman, a 2012 James Beard semifinalist for "Best New Restaurant" in America. Lawler, who began cooking when he was just fourteen, was often found in the kitchen beside his grandfather, a butcher, or tending to a quarter-acre farm in his backyard. This childhood passion for food from the source is evident in the chef's career path, from his early professional days at Laurent Tourondel's original BLT Steak, where he learned to source produce and meats from Hudson Valley Farmers, to the opening chef de cuisine position at his mentor Chef Bill Telepan's eponymous Manhattan restaurant, Telepan, where they earned an enthusiastic "Two Stars" review from The New York Times.
Lawler also served as chef de cuisine at Blue Hill at Stone Barns, the acclaimed Pocantico Hills, New York restaurant owned by James Beard award-winning "Chef of the Year" Dan Barber, named by Food & Wine magazine as one of their "10 Life-Changing Restaurants." There he developed the restaurant's daily five- and eight-course tasting menus, focusing on local, sustainably raised ingredients, and earned a host of accolades.
A 2001 graduate of Drexel University, where he met his wife Colleen and received a B.S. in Hotel and Restaurant Management, Lawler has reestablished himself in his hometown of Philadelphia, proudly working to promote the area's farmers, including those from neighboring Lancaster Country, some of the richest-producing non-irrigated soil in the country.
Colleen Lawler runs the dining room of The Farm and Fisherman, and as an accomplished chef, she makes appearances in the kitchen. Before the birth of the couple’s twin sons in 2009, the 2001 Drexel Culinary Arts graduate worked in major New York City restaurants, including BLT Market at the Ritz-Carlton and as sous chef at Picholine under Chef Terrance Brennan.