Joshua Braga
A passion for cooking
Exploring Traditional Cooking
I dive deep into culinary roots, trying to honor traditional techniques that have been passed down from generation to generation.
Culinary Fusion
I believe in breaking barriers by mixing different cuisines. I love to mix different cultures to make new and exciting dishes.
Pure Flavors
The foundation of good cooking is good ingredients. I go out of my way to try and find the best ingredients for my dishes.
Complex Flavor Pairings
My cooking is designed to be a balance of a blend of flavors. It’s a thoughtful process that combines different elements to complement each other.
The Essence of Cooking
Cooking for me is not just about preparing food, but rather making art on a plate. I believe good food is a masterpiece and should be looked at just as all other art.
The Culinary Experience
Everything I make is meant to be an experience. From the first look at the food to the last bite I want to bring joy to people through food.
An array of Dishes
The Pork Chop
- 8oz pork chop
- Broccoli and Cabbage Pureé
- Salad with a lemon whole grain mustard emulsion
Seafood rice
- Pan seared shrimp
- Par-steamed lobster that was gently finished in lobster butter
- Clams cooked in Pinot Grigio
- Pan Seared scallops
- Rice cooked with a Portuguese refogado, fresh lobster stock and lobster butter poured over
Azorean Tonkatsu Ramen
- Pork Tonkatsu broth with a shoyu tare
- Pan seared Portuguese chouriço
- Butter fried egg
- Collard green leaf
- Queijo São Jorge from the Azores
- Piri Piri hotsauce as the aroma oil
Asian Pear Squared
- Ginger and Asian pear gel
- Caramelized Asian pear slices
- Candied hazelnut Swiss meringue
- Fried sage leaf
“Food is a Necessary component to life. People can live without Renoir, Mozart, Gaudi, Beckett, but they cannot live without food”
Grant Achaz
Chef and Co-Owner of The Alinea Group
