After studying Commerce at the University of Alberta (Canada), Joshua Armstrong continued his passion for the culinary arts at the New England Culinary Institute in Vermont USA. He received an apprenticeship within Relais & Chateaux and studied under Raymond Blanc at Le Manoir aux Quat’ Saisons in Oxford shire, before moving through a variety of world acclaimed restaurants in London. He has held the positions of Saucier, Chef Garde Manger, and Sous Chef, as well as touring through famed kitchens such as Gordon Ramsay’s, Le Gavroche, and many more.
Aaron has worked and studied in various restaurant/café environments throughout America and Switzerland. Having gained a well-rounded grasp of the food and beverage industry, Aaron has acquired an exceptional perspective working directly in diverse professional settings. His dedication to customer service and the needs of our clients is unsurpassed as he is a valuable member of our team. Aaron is currently the Manager of Passion Food’s Supply chain directive, as well as the General Manager of our ICSZ project. His commitment to the quality of ingredients we seek is reflected in every canteen operation within Passion Food.