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"Our Board of Director’s went well, your hospitality was equal to your reputation, The Kennebecasis room and the tables were awesome."
- Pier T. Furness, NB Health Council

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Saint John Trade and Convention Centre


Chef Bio


Joshua Hogan

Executive Chef, Hilton Saint John.




One of Saint John New Brunswick’s foremost culinary talents and homegrown chefs, Joshua Hogan oversees the entire culinary offerings at the Saint John Trade and Convention Centre and the Hilton Saint John.

‘Farm to table’ is an essential mandate of this home grown chef, who spent his life growing up in Saint John , which in turn instilled a lifelong passion for fresh and locally sourced cuisine.

Joshua initially cooked for his brothers & sisters who are also chef’s, igniting his love of cooking
Bitten by the ‘restaurant bug’ early, Joshua got his first job at 13, training alongside his mother and mentor Chef Lorraine Hogan at Grannans seafood restaurant in Saint John.

Joshua quickly moved up through the culinary world in Saint John ,working at well know restaurants such as IL Fornello’s, Church Street Steakhouse, Top Of the Town, Steamer Lobster Inc, Diplomat and Thandi’s.

Chef Joshua Hogan achieved his Red Seal in June 2010 and became a member of the World Association of Chefs’ Societies, or WACS in short, a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris & the Canadian Culinary Federation.

 “Food doesn’t need to be complicated, but it is important to know where it comes from,” says the chef Joshua Hogan. Naming his own food philosophy ‘Globally Inspired and Locally Created,’ - a process that begins with premium ingredients, sourcing the best of what is available locally and seasonally, and then focusing on flavour.  

 “I am very excited to be part of the Saint John Trade and Convention Centre and the Hilton Saint John.  team,” says Joshua. “With Hilton’s meaningful approach to food, an absolutely stunning room and incredibly talented team from front to back, I cherish being part of the vision, adding my own twist to the future.”  

Joshua works very closely with our corporate Vice president of Chef’s Marc Ehrler who is a Master Chef of France.

“Outgoing and passionate about his craft; Chef Joshua has such energy, enthusiasm and passion for cooking,” comments Director of Food and Beverage, John Mascarenhas. “We look forward to sharing the chef’s passion and innovation with our clients and the Saint John culinary world.”

When the apron is off, Joshua can be found running local trails, kayaking on the Kennebecasis River and spending time with family. He supports his love for hockey via the Saint John Sea Dogs hockey team at the QMJHL attending all their important games.

Chef Joshua is passionate about making a difference to cuisine in Saint John, along with K Scott Reid, his sous chef and long-time friend.  Both love being part of the vibrant food scene and are particularly smitten with local farmers markets




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