An Interview with Josh Gerwin, Chef/Owner
Local Hero: Best GastroPub
Photos by Douglas Merriam
Diners enjoy a true taste of New Mexico at Dr. Field Goods Kitchen and Butcher Shop, where recipes are made from scratch using local and sustainable products, as much as possible. Owner/chef Josh Gerwin says over the past six years he has worked diligently to create relationships with New Mexico farmers and ranchers because supporting local is inherent to Dr. Field Goods’ business model and permeates everything they do.
How did you get to where you are now? What’s the backstory, and what was the moment that brought you to your current work?
I got here by working hard for other people and then for myself. For as long as I can remember, I always wanted to be a chef. As a kid, instead of Saturday morning cartoons, I was watching shows like Yan Can Cook, The Galloping Gourmet, and Julia Child. I went to culinary school at the New England Culinary Academy and graduated at the top of my class. When I was working hard for other amazing chefs, I learned as much as I could to refine my craft. I then started my own food truck, and that evolved into the restaurant. My next dream became a reality in 2015, when we opened the Butcher Shop. How I got to where I am today was through this evolution. I always wanted to make people happy with what I made for them and was always striving to be better at it myself. I’m inspired all the time by other chefs as well as family and friends who love to cook (and eat), and from my travels. I’m always open to learning new things.
What is a local food issue that is important to you?
Not enough food for those who go hungry and, conversely, too much food waste. Of course these issues are not just local, they are global.
What is your food philosophy?
The fresher the better. It’s important to know where your food is coming from. Whether it is from a farm next door or a farm hundreds of miles away affects its freshness. Knowing how the food was produced is also very important. I don’t prepare or serve any highly processed foods. You can tell the difference when you’re eating clean. It just feels better.
What are you excited about in the culinary world right now?
Chef-led sustainability efforts. It’s exciting to see chefs influencing sustainable food trends.
What’s a Dr. Field Goods dish you never get tired of?
OMG, that is so hard to answer! Of course, the pizzas. We make our own dough, sauce, and we even pull our own mozzarella, topped with sausage from our butcher shop and other fresh ingredients. Who could get tired of that? And let’s not forget about the hand-built, cooked-to-order enchiladas. They are amazing. Our signature sandwiches, the New Mexican and the Cubano, always bring a smile to my face because they taste so good every time! My wife dreams about the Cubano.
What are you most proud of professionally?
Professionally, I am proud of what I have built at DFG Kitchen and Butcher Shop along with my amazing staff. I had a vision and went for it. I knew it was something that people in the community wanted and they seem to appreciate it. It’s special when people thank you for what you are doing. It makes you feel good. Personally, I am proud of my family—both my home family and my restaurant family, who are right there with me, helping me and lifting me up when this business gets me down—and helping me celebrate the good times.
What would you like to try next?
Not sure right now, just keep focusing on DFG. Maybe expand at bit in the future and continue to support the local communities. Maybe travel more. Keep in touch and I will let you know when I figure it out.
2860 Cerrillos, Santa Fe, 505-471-0043, drfieldgoods.com
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.