Today we’d like to introduce you to Joshua Day.
Hi Joshua , we’d love for you to start by introducing yourself.
Joshua Day – Culinary Professional & Founder of Homeboy Goods
Born in Houston, Texas, Joshua Day began his journey in the hospitality industry at just fourteen years old. With a family deeply rooted in the culinary world, his passion for food developed naturally. His grandfather, a dietician and celebrated ice sculptor, inspired Joshua with stories of his travels through Europe, dining in exceptional restaurants and collecting menus as mementos of his experiences. His great-grandmother and grandmother also influenced his path through their family restaurant in Pennsylvania, known for its fried baskets, home-cooked meals, and soft-serve ice cream.
After high school, Joshua took the next step toward his culinary dreams by enrolling at Le Cordon Bleu in Austin. Having already worked in nearly every entry-level restaurant position, he was eager to deepen his knowledge of the kitchen. Upon graduation, he honed his craft in kitchens across Texas and Florida before taking a bold leap to New York City to gain the experience he truly desired.
In New York, Joshua refined his skills and developed a deeper appreciation for the artistry and precision of fine dining. He cooked at the prestigious James Beard House and contributed to restaurants that earned Michelin stars and the Relais & Châteaux designation. After five years in the city, Joshua spent time in Charleston before moving to Cape May, where he took on his first Executive Chef role at Island Grill. There, he transformed a small restaurant into a thriving culinary destination.
Returning to St. Augustine, Joshua became Chef de Cuisine at Prohibition Kitchen, where he created the menu and helped launch one of the city’s busiest restaurants. After nearly two years, he chose to reconnect with the roots of food production, working two seasons on a local farm. He later revitalized the historic Le Pavillon, restoring its reputation as a classical French dining experience, and helped establish the research and development program at Boat Drinks.
A strong advocate for sustainability and local sourcing, Joshua has built lasting relationships with the farmers and producers who supply the ingredients that shape his cuisine.
In 2020, after deep reflection, Joshua made the decision to step away from working in others’ kitchens and focus on his own ventures. Prioritizing family, health, and a balanced quality of life, he founded Homeboy Goods, his personal culinary brand. Today, Joshua continues to work part-time at St. Augustine Fish Camp while developing Homeboy Goods into his dream — a brick-and-mortar space or event venue that embodies his philosophy of honest, locally inspired food.
Outside the kitchen, Joshua enjoys spending time with his three children, deepening his faith, practicing Brazilian jiu-jitsu, gardening, surfing, and exploring nature.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I believe that the journey toward building success and pursuing your dreams will always come with its share of challenges. For me, those struggles have been invaluable — they’ve taught me to truly appreciate how far I’ve come and the growth my business has achieved today. It’s been incredibly humbling to witness that progress and to see how many different people have contributed to its success along the way. Like many new business owners, I faced my share of doubts in the beginning. I often questioned whether I was good enough, ready enough, or capable of handling the responsibility — and whether this was truly what I was meant to do. Over time, I came to see that God was guiding me down this path and answering my prayers in ways I hadn’t expected. Some of my earliest challenges included gaining exposure for my business and determining how to set fair, sustainable pricing. With experience and confidence, I learned to value my craft and stand behind the quality of my products and services. Word of mouth and client referrals have also been instrumental in helping my business grow. I’m especially grateful to Euphoria Vacations and Salty Goods Co., whose support and collaboration have played a pivotal role in expanding my network and fostering meaningful connections.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Homeboy Goods specializes in creating intimate, private dining experiences designed to bring people together over exceptional food. Our niche lies in serving smaller gatherings of 10 to 25 guests, allowing us to focus on thoughtful preparation, precise technique, and personalized service.
For each event, we transform the space into a fully functioning production kitchen for the evening, crafting dishes that highlight seasonal ingredients and celebrate a variety of diets, tastes, and occasions. Every menu is curated with intention and care, ensuring a dining experience that feels both refined and heartfelt.
At the core of Homeboy Goods is a commitment to quality, integrity, and genuine hospitality. It’s incredibly important to me that every client feels heard, valued, and confident that their vision has been not only met but exceeded. My greatest pride comes from seeing guests enjoy themselves, knowing that my team and I have helped create a memorable experience that lingers long after the last course.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Honestly, I think the hospitality and dining industry is changing in a big way. I feel like it could go one of two ways, with the latter being more of a scary scenario. People are moving away from the traditional restaurant model and looking for something more personal, more intentional — and that’s where private dining and small experiences really shine. Guests want to know who’s cooking their food, where the ingredients come from, and to feel a genuine connection to the people behind it. On the other hand, we have big corporations driving small farms out of business and scientists working on bio engineered foods grown in labs. With inflation rising, wages and overhead, and the cost of goods skyrocketing, I often wonder if there will be opportunities for small family-owned businesses.
I think we’ll see fewer huge, high-overhead restaurants and more smaller, experience-driven concepts — things like chef’s tables, pop-ups, and collaborative dinners. Sustainability and local sourcing aren’t just buzzwords anymore; they’re becoming expected, and I see that as a good thing. Working closely with local farmers and producers builds community and creates better food all around.
Contact Info:
- Instagram: homeboygoods
