Executive Chef Josh Truitt
Josh Truitt started his culinary career attending IUP’s Academy of Culinary Arts and continuing his education at IUP with a Bachelors Degree in Hospitality Management. Josh has worked his way to executive chef over the years gaining experience at The Biltmore Estate in Asheville North Carolina, Rolling Rock Club in Ligonier, Lenape Heights in Ford City and finally achieving his first executive chef position at the age of 24 at The Coventry Inn in Indiana. While at The Coventry Inn, Josh honed his cooking style and embraced a hands on and from scratch farm to table mentality. Working with local farmers and suppliers he created the menu weekly using what was available seasonally and locally whenever possible. At The Coventry, they won the Taste and Tour event 3 years in a row taking home first place in each of three categories each year. He specializes in house made specialties such as sausages, charcuterie, home made ice creams, and pastas all while staying current with food trends and cooking techniques. While at The Coventry Inn Josh’s first daughter, Madilyn was born and she quickly took a liking to trying new and exciting foods as soon as she was able. He now has 2 children with his son Oliver being just 2 years younger than big sister Madilyn. After his time at The Coventry Inn, Josh had the opportunity to open the brand new CH Fields Craft Kitchen in the newly built Hilton Garden Inn in Indiana PA. He designed the menu keeping the same fresh and local mentality he had success with at The Coventry Inn and saw the restaurant open from the beginning building stages to opening night through the first year. Josh is active in the community volunteering at events benefiting the local food bank and doing the occasional chef demonstrations at the weekly farmers markets through the summer.