Josue Louis | Randy Clutter | Ray Osborne


Josue Louis, Executive Chef

Executive Chef Josue Louis brings the simple, clean and bold flavors of Provence to Boston. Having worked at Bistro du Midi since opening, Louis marries the culinary techniques of the Midi region in France with the seasonal New England bounty. The result is a refined yet approachable menu with dishes that surprise and delight the most discerning epicurean tastes.


Josue is a native Bostonian whose fervor for the culinary arts was ignited from a young age while attending Madison Park Vocational High School. A graduate of the acclaimed Culinary Institute of America in Hyde Park, Louis has experience working in renowned establishments such as The Fairmont Copley Plaza. Throughout the years, Josue has developed an immense appreciation for dishes that embody seasonality and ingenuity.