Originally from Plymouth, MA, Josh Begley began cooking at a young age, learning the ropes from his mother. Furthering his natural interest, Begley went on to study at the acclaimed Culinary Institute of America in Hyde Park, New York, where he met and was roommates with the now Indigo Road Culinary Director of Italian Concepts, Chef Mark Bolchoz. Upon graduating, Begley cooked at Trattoria San Giorgio, an old school Italian restaurant in Millbrook, NY, after spending several years at the Four Seasons Hotel in Boston, MA. In 2015, Begley moved to the South Carolina Lowcountry to work in the kitchen at O-Ku before joining the culinary team at Coastal Provisions at Wild Dunes Resort on Isle of Palms, where he served as Sous Chef for almost five years.

In 2021, Begley and Bolchoz reunited when he joined The Indigo Road Hospitality Group as Sous Chef of Indaco Charleston. Quickly proving his skill and ability to lead, Begley was promoted to Chef de Cuisine just months later, followed by another promotion to Executive Chef. With an emphasis on collaboration and creativity, he works closely with the entire kitchen staff to keep things fresh, new, and inspired.

Making the move from the Lowcountry to the upstate this year, Begley is looking forward to putting roots down in Greenville, SC and to be near family. When Begley is not in the kitchen, you can find him spending time with his wife, son and newborn daughter, exploring local parks, or going for a long run.