A night in the kitchen at Dory
The Daily Memphian intern and former chef Joshua Carlucci, right, staged at Dory for co-owner and executive chef Dave Krog, left. (Patrick Lantrip/The Daily Memphian)
Joshua Carlucci
Joshua Carlucci is a writer and food journalist from Los Banos, California. He holds a BA in English from the University of California, Berkeley, a culinary diploma from the Institute of Culinary Education, and an MFA in Creative Writing from the University of Memphis, where he was managing editor of Pinch. His work has appeared or is forthcoming in The Brussels Review, Redivider, Gravy, EatingWell, Southern Living, and elsewhere. He is a staff writer at Brooklyn-based food and beverage industry magazine, StarChefs.Find more of his work on his website, joshuacarlucci.com.
After leaving behind a four-year culinary career and a position as a chef de tournant at a Michelin-starred restaurant, Joshua Carlucci recently spent an evening working in the kitchen at Dory, a fine-dining restaurant on Brookhaven Circle.
Topics
Dory Restaurant Dave Krog Subscriber OnlyThank you for being a subscriber to The Daily Memphian. Your support is critical.
As a 501(c)3 nonprofit news organization with a hybrid business model, we rely on a mix of revenue from subscriptions (50%), advertising, events and miscellaneous earned income (25%) and fundraising (25%).
Please consider making a fully tax-deductible donation or other contribution to The Daily Memphian today.
👉 Your subscription pays for you to read all our journalism.
👉 Your donation powers the work we do to reach everyone else with the news.
We believe an informed Memphis is a better Memphis. If you agree, join our growing list of donors now.
Related stories
A love story has a happy ending as restaurant Dory opens to the public
After rehab and recovery, a couple finds an anonymous investor to make their dream project come to life on Brookhaven Circle.
Now open, Dory has the city’s sole tasting-only menu
Dory has officially opened on Brookhaven Circle with a locally sourced tasting menu. It’s the only place in town that doesn’t have an a la carte menu.
Chefs Gentry, Krog join virtual dinner series
Tickets include a three-course dinner and a bottle of wine delivered to diners’ doors along with live instruction from one of four culinary experts.
Comments
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.