Originally from Plymouth, MA, Indaco Chef de Cuisine 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 now Indaco Executive Chef Mark Bolchoz. Upon graduating, he went on to cook at the Four Seasons Hotel in Boston, MA and afterwards at Trattoria San Giorgio, an old school Italian restaurant in Millbrook, New York, where he reunited with Bolchoz. 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. Quickly proving his skill and ability to lead, Begley was promoted to Chef de Cuisine just months later. With an emphasis on collaboration and creativity, he works closely with the entire kitchen staff to keep things fresh, new, and inspired. When Begley is not in the kitchen, you can find him cheering on the Charleston Riverdogs, enjoying the beach with his wife and son, or taking in the scenery on a long run.