After attending Portland's Cordon Bleu in 1999, Joshua McFadden had always planned on returning to the Pacific Northwest. Since his first stint in Portland, he cooked in some of the top kitchens in San Francisco (Lark Creek Inn, Roxanne's), Chicago (North Pond) and New York (Momofuku, Blue Hill, Lupa.) During his time as Chef de Cuisine at the helm of Franny's in Brooklyn, the restaurant was awarded two stars by the New York Times. Wanting to get closer to his artistic medium, Joshua spent two years working in coastal Maine, running Four Season Farm for Eliot Coleman. This experience allowed him to think about food in a whole new way, to begin truly understanding fruits and vegetables. During the summers Joshua conducted weekly Maine Farm Dinners, inside the candle-lit produce stand. Guests were welcomed at sunset with seasonal cocktails inside a greenhouse, conversing amongst the cucumbers, tomatoes and herbs, mingling with each other and the makings of their dinner. In 2010, Joshua took this farming knowledge overseas, spending the year at the American Academy in Rome. He worked the gardens for the Sustainable Food Project, an extension of the arts & humanities based academy and an Alice Waters developed endeavor. In 2011, Joshua moved back to Portland to set down some roots. His belief that food should be simple, honest and of the ingredients has found it's natural home in the Pacific Northwest at Ava Gene's and Roman Candle Baking Company.