Chef Joshua Lewin explores food as a form of storytelling that transcends cultural differences and transforms strangers into friends. As Executive Chef and Owner of Bread & Salt Hospitality, Lewin explores a wide range of themes and interests shaped by his personal encounters with hospitality and cuisine around the world. At the heart of his work is a belief in the power of a shared meal to bring people together to remember and create memories.
He was exposed to food service from a young age, growing his own food in his family’s garden in his early teens and eventually working on a dairy farm a few years later, as well as working in restaurant kitchens as a dishwasher and line cook while still in high school. Never one for singular interests, Josh was a valuable member of the high school wrestling team and boxing club and published his own alternative newspaper, Message From the Homeland. But Lewin’s culinary career only fully took shape after completing a post 9/11 period of service with the United States Marine Corps.
Back in Boston, Lewin embarked on a culinary education, working as a stagière and on the line in top Boston kitchens including No. 9 Park, Craigie on Main, Clio, and Uni Sashimi Bar, and further afield at Charlie Trotter’s and Momofuku Noodle Bar. In 2010, he began working at Beacon Hill Bistro as sous chef, where under Chef Jason Bond, Lewin refined his classical French technique and learned about butchery, foraging, and truly seasonal cooking.
Promoted to executive chef when Bond left to open his restaurant Bondir, Lewin brought a new vision to the beloved bistro, earning critical praise from The Boston Globe, Boston magazine, and others. He also began exploring the possibilities of his craft in the tiny basement kitchen, crafting small surprises that have become his signature.
In 2014, Lewin decided to leave Beacon Hill Bistro to further develop his own highly personal style of cooking and service informed by personal experience and far flung travels. He took the opportunity to update his skills with time in the kitchens of Vikram Sunderam (Rasika, James Beard Award Winner) and Dominique Crenn (Atelier Crenn, Petit Crenn). Under the name Bread & Salt Hospitality, Lewin and his partner Katrina Jazayeri began hosting temporary dining events that explore a wide range of culinary themes. Through these limited engagements, ranging from a single night to a recent six-month residency at Boston craft cocktail bar Wink & Nod, Lewin has fine-tuned an approach to hospitality that celebrates the table as a nexus for meaningful connection between guest, host, and cook.
Lewin dedicates his efforts to a number of sustainability and education initiatives, including City Sprouts, Future Chefs, and Chefs Collaborative, and is a member of culinary organizations including the Butcher’s Guild, Slow Food USA, the Southern Foodways Alliance, and the James Beard Foundation. He is also actively involved with the Marine Corps League and Ground Operations, a social action group that connects veterans with careers in agriculture. Actively involved in promoting both physical and mental health and wellness among restaurant industry workers, Lewin is also a competitive runner and boxer.
Lewin has cooked at the James Beard House several times, and was named a Zagat “30 Under 30” award winner in 2013. His writing and recipes have been featured in Food Arts, Eater Boston, Edible Boston, Remedy Quarterly, Chefs Feed, and the Huffington Post. When he is not working in the kitchen at Juliet —named one of Bon Appetit Magazine’s best 50 new restaurants in the country—Lewin enjoys writing, learning new languages, attempting to grow heirloom herbs in his garden at home, and lots of running.
Born in Queens, New York and raised in Austin, Texas Katrina Jazayeri grew up surrounded by the romanticism of food.
With an Iranian father and an American mother brought together by food, she saw firsthand its power to create relationships, memories, and lasting connections.
Her parents met while working together in a restaurant and often told stories about mixing caesar salads and steak tartare tableside, painting a picture of classic service and black tie waiters along with the notion of camaraderie within the industry. Frequent dinner parties solidified their status as the ultimate hosts, further exposing Katrina to a spirit of hospitality at an early age.
Despite this influence, Katrina moved across the country to study engineering, and later, health care inequalities at the University of California Santa Cruz. She graduated in 2011 with a degree in social justice.
While working with public health non-profit organizations, it became clear just how important food and economic opportunity are to overall health and wellbeing. Katrina has combined childhood memories with her education and postgraduate experience to create a career in food with a positive community influence.
In 2012, Katrina returned to the East Coast and joined Somerville-based Cuisine en Locale, a company that delivers meals created entirely with locally-grown ingredients and hosts special pop-up events. There, she produced innovative menus, cooked flavorful dishes while adhering to a strict sourcing philosophy, and assisted in the business’s expansion, buildout, and renovation of the old Anthony’s Function Hall in Somerville.
While working with Cuisine en Locale, Katrina joined the team at Belly Wine Bar in Kendall Square as a server where, under the leadership of co-owner and mentor Liz Vilardi, she developed her palate and knowledge about wine. After one year, she rose to manager of Belly and sister restaurant - and Boston-area institution - The Blue Room. In this role, Katrina oversaw the operations of two concepts, cultivated relationships with staff and guests alike, and further developed her skills in hospitality.
It was during this time that Katrina and her partner, chef Joshua Lewin, began independently hosting a series of pop-ups and themed events, allowing them to celebrate their own personal favorite things. Thus, Bread & Salt Hospitality was born, and its great success and warm reception allowed the two to pursue the endeavor full time.
In September 2014, Bread & Salt opened their first restaurant, the temporary "Bread & Salt at Wink & Nod" in Boston’s South End, ensuring the successful launch of an innovative program that now serves as a rotating culinary incubator program for local chefs & pop-ups. For seven months, Josh oversaw the kitchen while simultaneously working with Katrina to develop the concept for their first freestanding entity, Juliet.
At just 26 years old, Katrina was awarded one of 19 Eater Young Guns Awards in 2016 and was named a Zagat “30 Under 30” winner in 2014. Katrina, who designed the interior of Juliet is also the founder and designer of Post Oak, custom-made attractive yet functional aprons that are fast becoming a favorite of local chefs.