Located in the heart of The Westin Charlotte hotel, we focus on utilizing our local North Carolina farmers to supply our fresh and organic fruits, vegetables and proteins. We grow our own herbs on the patio overlooking beautiful Uptown Charlotte and harvest our own honey atop our 3rd floor roof. We support our local brewery scene and our bartenders specialize in hand crafted cocktails, unique to our bar. We also feature two special blends of Woodford Reserve created specifically for us and is used in select cocktails or served on the rocks. Come join us where you may come as a guest, but leave as our neighbors.
Providing local, organic and fresh southern Entrees, sourced from local farmers.
ABOUT THE CHEF
Josh Kitchens: Chef De Cuisine
Inspired by farm to table and southern influence, Chef Joshua Kitchens has always been passionate about food. Growing up on a 120-acre farm located just outside of Atlanta GA, he became accustom to the production stages of culinary arts at a very early age. From the beginning he prided himself on taking fresh ingredients from its natural state and forming experiences to please individual palates, as well as providing extraordinary experiences.
Chef Kitchens’ first introduction into the Starwood/Marriott International journey began in 2007 when The Westin Charlotte accepted him into their internship program. They soon hired Chef Kitchens as a line cook and gradually asked him to take on more opportunities within the hotel. In 2009, Chef Kitchens returned to his rooted home of Georgia to gain extensive experience with several properties including the 1,000-acre golf resort Reynolds Plantation where he gained exquisite luxury experience at 4 different restaurants, as well as banquet productions. After 4 years away, he found his way back to the Starwood/Marriott family when he joined The St. Regis Atlanta in 2012 where he set to platform for his vision and was inspired to do his creatively displayed work he still does today. When Chef Kitchens decided to create his path and look for management related jobs, he didn’t have to look far. The Westin Charlotte humbly accepted him back as the Supervisor of what was previously known as Ember Grille. During this period, Chef Kitchens and his colleagues transitioned Ember Grille into what is today known as JP Charlotte.
Over the course of the next few years, Chef Kitchens took on several positions within the Starwood/ Marriott international brand. After being promoted to Banquet Sous Chef with The Westin Charlotte, he was later granted an opportunity to lead Sauciety, a conventional restaurant located within The Westin Boston Waterfront Hotel, as Chef De Cuisine. Creating unique dishes with a New England flare, he had gained another notch on his culinary belt. With all the experience and knowledge gained, Chef Kitchens is beyond excited to bring his talent back to The Westin Charlotte as Chef De Cuisine of JP Charlotte. He strives to work with local ingredients, while creating flavors from coast to coast.