MEET THE CHEF: Josh Spisak of Brigade in Bozeman, Montana

WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF

PUBLISHED SEPTEMBER 2022 • 4 min read

5 Reasons to Visit® sat down with Executive Chef Josh Spisak of Brigade in Bozeman, Montana.

Executive Chef Josh Spisak of Brigade in Bozeman, Montana

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I grew up in Wilmington, Delaware and went to school at the Art Institute of Philadelphia, as well as the Art Institute of Los Angeles. I have been to every state, but some of the places that I have visited that have influenced my love of cooking include Thailand, Indonesia, Hawaii, and when I first moved to California, I was only 17, and it showed me a whole new world for culinary arts. My first Fish Taco was at 17 in California; I was hesitant at first, but I have been hooked ever since!

Brigade in Bozeman, Montana

Tell our readers an interesting fact or two about yourself.

I was taught to cook by my mom. I learned by hanging with her in the kitchen and just watching her make meals. More than anything, she gave me the interest in cooking, and the appreciation of creating comfort for someone in that way.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

My favorite food is definitely seafood. Clams are pretty high up there, but picking crab is one of my favorite memories of summer and having people gather and spend time that way. So, if you haven’t been to some sort of seafood boil (crab, shrimp, crawfish), find you one.

Brigade in Bozeman, Montana

What are three ingredients that you simply couldn’t live without? 

Basil (if I have to pick one herb), garlic (a definite), and tomatoes (all of them).

We love the art behind plating. What do you love about designing the perfect dish?

There is a lot of art in plating. If I didn t go to Culinary School, I would have gone to Art School. It actually happened to be at the same place for me. I saw more of a career and a place for me in culinary arts. That also definitely drew me towards Asian cuisines; the art on the plate.

Brigade in Bozeman, Montana

Tell us about one of the most creative dishes you’ve created?

My favorite dish of late is: Pesto-crusted & Roasted Montana Lamb rack with locally foraged wild mushroom-bread pudding and black truffle demi glace.

Share your most recent awards and accreditations with us?

When I was living and working in Orlando, I got involved in a chili cook-off last minute. 10,000 people and 160 restaurants, and I came in 2nd place. If you know my cooking, you would not have guessed that. And the trophy was at least 4-feet tall with flames on it; so cool.

Brigade in Bozeman, Montana

What are some of the latest trends you’re seeing in top restaurants across the globe?

I am noticing that people are doing more of the small plates and tapas experience. There s also less emphasis on courses like appetizers, entrees, etc. There are less options and less verbiage on the menu which makes it more of an adventure. There is definitely a lot of Asian influence right now, and I really like that Latin is on the rise again.

What’s your favorite cocktail or beverage of choice?

It’s a tough one, because it depends on temperature. On the river I will have a beer, at home, I will have a vodka-cranberry. No brown liquor; not my thing.

What do you love about being the Executive Chef of Brigade in Bozeman, Montana?

Getting to lead in a kitchen. Being creative and having a great team. I also like getting to teach; that’s a lot of it. We get to be creative every day if we want to; that’s what it is.