Head Chef at Tiny’s
Josh Gray cut his teeth at Lamont’s and Rockpool before joining Print Hall Dining Room in 2012 as Sous Chef. Two years on, Josh packed his bags enjoying stints at luxury resorts Southern Ocean Lodge on Kangaroo Island and then Capella Lodge on Lord Howe Island off the coastline of New South Wales. With his sights set on travel, Josh ventured through Europe, Scandinavia and the United Kingdom tasting the world before returning to Perth to join Tiny’s as Head Chef. Tiny’s kitchen is fitted-out with a custom-made wood-fire grill and rotisserie, inspiring dishes like, Veal tongue, shimeji and lime, and Lamb shoulder, grilled beetroots, sorrel and shisho. But it’s the roast chicken with nduja, bread sauce and drippings potatoes that has everyone talking. His menu respects produce, using food at its seasonal best, sourced locally or grown in the QV1 Community Garden.