Today we’d like to introduce you to Joshua Poticha.
Hi Joshua, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers.
Brief words for a long story. Was born and raised in downtown Chicago around an abundance of food and culture. At an early age decided to follow my passion for food and embark on a journey to change my life forever. I have traveled much of the world with food as my guide throughout. I attended Western culinary/Cordon Blu in Portland Or and went to intern under Wolf Gang Puck at Spago in Las Vegas.
Upon completion of my studies, I began a career with Marriott and was promoted to executive chef at a Denver Marriott property. In 2008 with the economy crashing and all corporations “optimizing labor” I was handed over executive positions one after another as my fellow management team was being optimized and eliminated from employment. I soon realized with the faith of Marriott behind me in all my abilities it was time for me to venture out on my own and go for broke to open a restaurant.
In 2008 I resigned from Marriott and moved to Beaufort SC to open my first restaurant Bricks On Boundary. I enjoyed many years in the south and was able to grow business to what is known today as the local’s go-to spot for fresh affordable local fare. As an avid snowboarder and mountain enthusiast, I began to travel to Utah on many occasions for snowboarding trips and soon after Jeep and mountain adventures in the beautiful southern part of the state.
I would stay in the sugarhouse area of Salt Lake and quickly realized the resemblance of the neighborhood to that I grew up in Wrigleyville Chicago but with a serious lack of local neighborhood establishments and deep dish pizza. I set out on a mission and journey to find a location that could be created for the neighborhood around to embrace the walkability of Salt Lake and fine food.
Soon after in 2019, I secured the location for the soon-to-be Bricks Corner. I was able to design 100 % of my building and location to create my vision of a true locals fine pizza establishment. With everything on the line in 2020 and the pandemic raging I decided to move forward and build my dream. We soon after have been awarded from City Weekly’s People’s choice as the Best of Utah for best Pizza. We create all items in-house from salad dressings to our two-day dough process to Italian Sausage.
After getting on my way with this business I was blessed to have met my wife and we now have a baby boy and a baby girl on the way. Without my wife and her support and faith in me, I would not be where I am today. She is my rock and the drive behind my ideas. We currently have moved to a small farm where we are getting ready to add true, our farm-to-table additions to our menu starting in the spring of 2023.
We all face challenges, but looking back would you describe it as a relatively smooth road?
My many years of experience have helped me create this vision with as few major roadblocks along the way as possible. Since I was the sole developer on this project there was a world of new information to absorb and navigate throughout the process.
The pandemic and traveling from the South to Utah on a bi-weekly basis created its own set of new norms and challenges but all were part of the process I needed to go through to get to where I am today. The road was extremely difficult but I was methodical with my decisions and carefully planned out my vision.
As you know, we’re big fans of Marriot, Bricks On Boundary, and Bricks Corner. For our readers who might not be as familiar what can you tell them about the brand?
I walked into the Marriott Ocean Golf and Beach Resort in Hilton Head Island SC not even knowing what an HR department was and secured a job as a line cook. I was very quickly promoted to a supervisor and then a manager at this property and within a few years was given the opportunity to apply and obtained an executive chef position across the country.
I was able to increase my culinary knowledge by overseeing the catering of thousands of guests and running multiple outlets and divisions throughout the property. I was able to use my Jewish heritage and knowledge and became a liaison to very large Kosher events for the company. Without my time at Marriott, I would not be where I am today without any questions.
My travels have taken me across the world on culinary adventures time and time again. From over a year in SE Asia to countless trips to the Middle East, Asia, and Africa, food has always been my guiding light. With this abundant culture and knowledge, I have been able to incorporate these ideas and old-world recipes into my own style and cooking techniques.
Bricks Corner was opened in December 2020.
Are there any apps, books, podcasts, blogs, or other resources you think our readers should check out?
Kitchen Confidential Anthony Bourdain, No reservations Anthony Bourdain. The Elements of Pizza, Pizza Bible, Culinary and Pizza Expos and conventions.
- Website: brickscornerslc.com
- Instagram: https://www.instagram.com/bricks_corner/
- Facebook: https://www.facebook.com/brickscornerslc