Chef Josh Kroner

Chef Josh Kroner has been a driving force behind the farm to table movement in the Hudson Valley since he opened Terrapin in 1998. As executive Chef/Owner of Terrapin Restaurant, voted Best Restaurant in Dutchess County in 2013 & 2014, he continues to delight diners with his unique style of New American cooking, blending a classical French approach with the influences of Asia, Italy, and the American Southwest, and local, organic ingredients. He currently serves as a board member for Hudson Valley Restaurant Week and was awarded the 2014 Victoria A. Simons Locavore Award.

In June of 2003, after several successful years in its original West Hurley location, Terrapin restaurant moved to its current location in historic, Rhinebeck, New York. Now it is housed in Rhinebeck’s beautifully renovated “First Baptist Church,” built in 1825. The restaurant provides guests with a dramatic atmosphere and uniquely elegant ambiance, making a truly memorable dining experience.

Chef Kroner’s strong connection to food and a childhood spent in and around the restaurant industry ultimately shaped his career. After earning a Bachelor of Science in Architectural Engineering from the University of Colorado in Boulder and a brief period working in this field, Chef Kroner came to the realization that he had a true calling, and it was in the business of food. He then attended the French Culinary Institute in Manhattan, New York, where he later became an instructor. He has also worked under the tutelage of such notable chefs as Emeril Lagasse at the Food Network and Bobby Flay at Manhattan’s famed Mesa Grill.

Over the past eighteen years, Terrapin’s success, both commercial and critical has continued to grow. The restaurant has earned numerous awards including “Best Restaurant” in the Hudson Valley by Chronogram Magazine; “Best Appetizer” and “Best Restaurant in Dutchess County” by Hudson Valley Magazine and the Wine Spectator’s Award of Excellence for several years running. Terrapin has also earned a Zagat rating of 27 for food and 26 for service.

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