Joshua Crane

Executive Chef
Chef Joshua Crane Profile Photo

Short bio

Chef Joshua Crane is a skilled culinary artist based in West Palm Beach. He specializes in crafting unique dining experiences as a private chef and personal chef.

  • Experience rating 5
  • Talkativeness 2
  • Location: United States of America, West Palm Beach, Florida
  • Events done:
  • ID verification:
  • Recommendation score: 90
  • Insurance:
  • Member since: Mar-2026
  • Food safety certificate:

Photos

  • Chef Joshua Crane Ahi Tuna Nicoise
  • Chef Joshua Crane Duck Confit Crepe
  • Chef Joshua Crane Moroccan Lamb Tenderloin
  • Chef Joshua Crane Pan Seared Sea Scallop
  • Chef Joshua Crane Peas and Carrots
  • Chef Joshua Crane Sticky Toffee Pudding Dessert
  • Chef Joshua Crane Sybil
  • Chef Joshua Crane Turkey Meatball Mole

Bio

With over 30 years in the culinary field, Chef Joshua Crane has mastered the art of modern American cuisine.

His journey began as a dishwasher at the age of 13, and he quickly moved up the ranks in high-end restaurants, working alongside renowned chefs. Joshua’s extensive experience includes prestigious Michelin-level establishments to exclusive red carpet events across Los Angeles and New York City.

Now settled in Palm Beach County, Florida, Chef Crane combines his passion for food and hospitality in a more personal setting. As a private chef in West Palm Beach, he enjoys creating customized menus that reflect his travels and cultural insights. His culinary journey led him to culinary school at the age of 18 after being inspired by Thomas Keller’s ‘The French Laundry.’

In addition to his work as an executive chef, he is eager to reconnect with his roots as a personal chef, focusing on delivering memorable dining experiences. Chef Joshua’s commitment to cleanliness and creativity shines through in every dish he prepares. He takes pride in developing menus that cater to diverse palates, infusing each plate with flavors from around the world.

As he steps into this new chapter, he remains dedicated to making food that not only fills the stomach but also warms the heart. His goal is to enhance lives through food, one delightful plate at a time.

Favourites

Chef Joshua Crane has a profound appreciation for dumplings in all their forms, seeing them as a universal culinary staple. Whether it’s a potsticker, gyoza, or pierogi, he believes each culture’s version tells a story of tradition and creativity. If it came down to his last dish on Earth, Joshua would choose to savor duck confit with cassoulet, a true reflection of his culinary journey and expertise as a modern American personal chef.

Cusines

  • American Texan
  • Asian Fusion

Chef Joshua Crane

Menu

Italiani Family Style

Complimentary Tortellini Alfredo

 

Soup

  • Pasta Fagioli with Cannelloni Beans, Veggies, and Tomato Base

Plated Salad

  • Sicilian Fennel Orange with Olivies, Red Onion, Endive, Dill, Red Wine Vinegar Dressing

Entree Platters

  • Chicken Parmesan with Basil, Fresh Mozzarella, and Red Sauce
  • Veal Scallopini with Lemon Caper Sauce, Italian Parsley, and Red Sauce
  • Italian Sausage and Peppers with Spicy Red Sauce, Loads of Garlic & Herbs
  • Linguini & Clams with White Wine and Lemon Sauce

Accompaniments

  • Garlic Herb Brioche
  • Toasted Garlic Broccolini with Balsamic Glazed Carrots
  • Evoo Penne & Sea Salt with Potato Gnocchi

Dessert Trio

  • Mascarpone Cannoli
  • Amaretto Almond Panna Cotta
  • Tiramisu

3-Course Menu

Chef’s Table

 

One

  • Handmade Fresh Mozzarella with Marinated Blistered Tomatoes, Basil, Balsamic Truffle Reduction, and Sea Salt

Two

  • Lump Crab Stuffed Salmon with Charred Asparagus, Grana Padano Risotto, and Lobster Oil

Or

  • Espresso Duster Beef Short Rib with Porcini Cappuccino & Salted Foam, Wild Mushroom Farotto, and Cashew Crusted Carrots

Three

  • Strawberry Guava Bomb with Almond Biscuit, White Chocolate, and Amaretto Macerated Strawberries.

5-Course Wine Pairing

  • Smoked Fish with White Fish Mouse & Salmon. Lox, Passionfruit, Blood Orange Coulis Borage Blossom, Bee Pollen, Kataifi Nest, Quail Egg, and Caper.
    • Paired with Tuscan White Wine.
  • Lobster Spaghetti with Sweet Potato Noodles, Bisque, Lobster Oil, Creme Fraiche, Fennel Pollen, and Chive.
    • Paired with Pinot Grigio.
  • Chicken Lollipop with Bourbon Macerated Cherries, Celery Root Puree, Apple & Micro Celery Salad, and Five-spice & Cherry BBQ.
    • Paired with Valpolicella Ripasso Classico
  • Espresso Duster Short Rib with Cashew Cruster – Candied Baby Carrot, Wild Mushroom Farotto Porcini Cappuccino.
    • Paired with Chianti La Corte
  • Sweet & Salty with Reyes Blue & Truffle Honey, Grana Padano & Fig Jam Taleggio Grilled Cheese with Caramelized Onion & Pear Chutney Guava Gelato & Cream Horn, Almond Biscotti.
    • Paired with Vin Santo Del Chianto Classico

5-Course Wine Pairing

  • Risotto Verda with Shaved Asparagus & Fennel, Peas, Fava Beans, Grana Padano, Sorrel Pesto, Naturism Leaves, and Fennel Tops.
    • Paired with Viv Sparkeling
  • Seafood Duo with Maine Lobster Medallions & Sea Scallop – Truffle Crudo Heirloom Tomato.& Saffron Water, Confit Tomato, Sumac Pressed Cucumber, Champagne Froth, and Lobster Oil.
    • Paired with Tribute Chardonnay
  • Chicken / P.B. & J with Pickle Juice Marinated & Fried Chicken Tigh, Chive Waffle Pino Noir Gelee, Foie Gras & Peanut Butter Mousse, Spicy Honey.
    • Paired with Simi Pinot Noir
  • Herb Cruster Lamb Loin with Wilted Leeks & Chard, Duck Fat Potato Rosti, Caramelized Cipollini Onion Za’atar, Rosemary & Black Currant Infused Jus.
    • Paired with As One Cru Paicines Cabernet.
  • Monkeys & Bunnies with Carrot Cake – Spiced Rum Baba, Banana Ice Cream, Honey Tuile Port Wine Caramel Sauce, Key Lime Anglaise.
    • Paired with Archetype Sauvignon Blanc.