Josh Short is Pastry Chef at The Hay-Adams, Washington, DC’s finest luxury hotel and one of the most historic and celebrated properties in the world. Located across from the White House, the hotel has won numerous awards for its impeccable service and amenities and is a member of The Leading Hotels of the World.
Short became The Hay-Adams Pastry Chef in December 2010 and oversees the entire production for the pastry and bakeshop operations of The Hay-Adams. Short is known for his breakfast pastries, expansive brunch selection, turndown treats and seasonal sweets. His meringue angels were recently featured in The Washington Post’s Food section during the holidays.
Prior to joining The Hay-Adams, Short was Executive Pastry Chef at Neighborhood Restaurant Group and managed the pastry operation for Buzz Bakery, Tallulah, Rustico, Eat Bar, Evening Star, Vermillion and Star Catering. Short co-founded Scratch Baking Company, an upscale food shop featuring pastries, cakes, tarts, locally grow roasted coffee, gourmet jams, and granola from the Charlottesville region.
Short is a laureate of the Culinary Arts and Chef Training at New England Culinary Institute and studied Restaurant, Culinary and Catering management at Southeast Community College.
His creations have been featured in The Washington Post, USA Today, Washington Times, DC Modern Luxury, Capitol File, Washington Post Express, Washington Flyer, Washingtonian, Food Service Monthly, The Georgetowner, Washington City Paper, and Restaurant Business Journal, among others.
Short has appeared on Fox 5, WUSA 9 and the Today Show, as well as featured on local and national blogs, including Zagat, Food and Wine, Metrocurean, Daily Candy, Tasting Table, Best Bites, Brightest Young Things, Gayot, and many more.