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Executive Chef Joshua Linton

Ajasteak, Chicago IL

Executive Chef Joshua Linton Picture Joshua Linton is a rising star of contemporary ethnic and global cuisines. His education at the Culinary Institute of America provided the vision of where his path would lead him, and he honed his skills and talents under the tutelage of leaders and masters in Asian and Mediterranean cuisines. Starting with famed chef Takashi Yagihashi at Tribute in Farmington Hills, Michigan and later with Floyd Cardoz at Tabla in New York City, Chef Linton began to build his reputation in Asian cuisines. He later expanded his learning with a position as Executive Sous Chef for Jose Andres’ Zaytinya and Oyamel in the D.C. area.

Chef Linton draws on his vast understanding and exposure to ethnic cuisines to provide an intensely creative, intelligent, and progressive experience while respecting tradition and cultural roots. These sensibilities can be found at his current post – Ajasteak, located in the Dana Hotel and Spa in Chicago. Ajasteak is an inspired Asian prime steakhouse where coveted cuts of robust beef cohabitate with sparkling fresh sushi. Chef Linton specs the highest grades of fish from Japan's Tsukiji market and melt-in-your mouth Kobe beef, so it stands to reason that quality Fresh Hass Avocados also appear on his menus.




Mason Jar Green Salad Picture The rich flavor and smooth texture of Fresh Hass Avocados are not lost on Linton, who lets every ingredient deliver maximum flavor enjoyment. "I enjoy adding Fresh Hass Avocados to my dishes and appreciate the balance of the buttery flavor of the avocado with other ingredients such as in our mango maki sushi roll which layers the flavor and texture of mango, green papaya, avocado, basil and mint. In the summer months, I like to celebrate the bounty of the land with seasonal ingredients with our signature Mason Jar Salads. Our Mason Jar Green Salad is a fun all green salad with very fresh and vibrant ingredients, and tossed with a green salad dressing. At Ajasteak, I have focused the menu on highlighting the pristine, beautiful ingredients we use and their evolution throughout the year and seasons."