Emily Standlee | |
If you’ve ever sat down to a meal at New American restaurant and market Winslow’s Table, you know the staff – from bartenders to chefs to the front-of-house team – makes each move with care and creativity. And Josh Novack, the resident baker and sous chef, is no different.
Years ago, Novack was pursuing a degree in environmental science, though he quickly realized he was happier cooking and baking. “After graduation in 2018, I moved back home and started as a server at Vicia until a spot opened in the kitchen,” he says. “I really haven’t looked back since.”
Baker Josh Novack at Winslow’s Table in University City.
