COO, Peas & Carrots Hospitality, Birmingham
Employees: 290 Revenue: NA Education: Johnson & Wales University
Growing up on a farm outside of Lansing, Josh Humphrey attended Central Michigan University for two years before moving to Providence, R.I. to complete a culinary degree program at Johnson & Wales University. Following graduation, Humphrey went on a multicity tour, serving as a chef and operating manager for restaurants and hotels in South Carolina, Denver, Dallas, Chicago, New York, New Jersey, and Las Vegas.
At the last stop, he met Zach Sklar, a partner with Jim Bellinson in Peas & Carrots Hospitality in Birmingham, which owns and operates Social Kitchen and Bar in downtown Birmingham and MEX in Bloomfield Township. “Zach found me in Las Vegas and we had breakfast at the Wynn, and soon after (in July 2013) I came back to Michigan,” says Humphrey, COO of Peas & Carrots. “At first, I was the executive chef and general manager, and then I hired an executive chef and general manager, and we opened MEX.”
The company recently added its third restaurant, Beau’s, at the former Beau Jack’s at Maple and Telegraph in Bloomfield Township. The 165-seat eatery features a large brass bar, a chef’s table, and a menu highlighted by steaks, chops, seafood, and 20 rotating side dishes. “What I’ve learned in my career is that trust and integrity is everything,” Humphrey says. “The way I was brought up, I didn’t understand not working. I was brought up to do the right thing, no matter what.”
