JOSEPH FENUSH
Chef
Buffalo, NY
About JOSEPH FENUSH
Joseph Fenush, a native of Tonawanda, New York, took an unconventional path to the culinary world. Starting at the University at Buffalo, he soon found his passion in restaurant kitchens, where he embraced the freedom to self-teach and explore diverse culinary techniques.
Drawn to the creative and high-energy environment of kitchens, Fenush appreciates the unique culture among chefs. His Eastern European roots and his grandmother’s simple cooking heavily influence his approach to food, which he sees as essential sustenance.
Fenush honed his skills at renowned establishments like Volt in Frederick, Maryland, where the high-stakes atmosphere provided invaluable experience. Although he once aspired to be an architect, writer, or photographer, his love for artistic expression found its home in the culinary arts.
He currently draws inspiration from Japanese ingredients, particularly miso and soy sauce, and enjoys experimenting with fermentation and pastry techniques. Influenced by culinary icons like Ferran Adrià and Grant Achatz, Fenush is passionate about pushing the boundaries of what is possible in the kitchen.
As a co-chef and partner at Waxlight Bar a Vin, Fenush and his team create inventive, locally-sourced dishes that change weekly, showcasing their dedication to creativity and quality. Despite his sophisticated palate, he enjoys simple pleasures like graham crackers and a well-made Old Fashioned. An avid golfer and cat dad, Fenush brings a unique blend of passion, innovation, and personal charm to his culinary creations.