Our Head Chef

Joshua Conte

FROM LONDON’S LEADING KITCHENS TO AVI

At AVI Bistrot – Américain, Head Chef Joshua Conte brings a strong classical foundation shaped by some of London’s most respected kitchens. His career began in the British Army with The Rifles, including service in Afghanistan in 2013. After leaving the military, he retrained as a chef and quickly established himself within Michelin-starred and AA Rosette environments, building a reputation for discipline, precision and consistency.

Joshua’s early years in the kitchen included three years at The Boathouse in Henley under Sean Dickinson, before moving into bistro-style cooking and joining the Heston Blumenthal Group in Bray at The Crown, where he worked with some of Heston’s signature recipes. He went on to further refine his craft with Adam Handling, followed by positions at Chiltern Firehouse and The Dorchester. Alongside his restaurant work, he also spent a year as a private chef in London, cooking for high-net-worth families.

His cooking is rooted in classical French technique, with Tuscan and Mediterranean influences reflecting both his training and heritage. The result is a style that combines the precision of fine dining with the warmth, generosity and ease of bistro cooking.

Joshua’s approach to the kitchen is still informed by his military background, where discipline, structure and teamwork remain central to the way he leads. At AVI, his vision is to create a menu defined by consistency, quality and character — one that reflects both his experience and the spirit of the restaurant.

For Joshua, great cooking begins with mastering the foundations. By respecting classical technique, he believes innovation becomes more meaningful, allowing each dish to feel considered rather than complicated. His aim is to create food that feels both familiar and refined, balancing a sense of comfort and nostalgia with the elegance of a modern dining experience.

With a particular interest in bold, balanced flavour, Joshua often explores the contrast between savoury depth and bright citrus notes. Drawing on his Italian heritage, Mediterranean influences appear naturally throughout his cooking, from fresh pastas to carefully composed dishes that bring both vibrancy and restraint to the plate.