Meet Joshua Walls

Alright – so today we’ve got the honor of introducing you to Joshua Walls. We think you’ll enjoy our conversation, we’ve shared it below.

Hi Joshua, thanks for sharing your insights with our community today. Part of your success, no doubt, is due to your work ethic and so we’d love if you could open up about where you got your work ethic from?

My work ethic comes from my family and my early experiences in the kitchen. Growing up, I was surrounded by the incredible aromas of my grandmother Mamoo’s cooking and my mother’s inventive vegan dishes. Watching them put so much care and creativity into their food taught me the importance of dedication and craftsmanship. When I started working in a professional kitchen at 15, first as a prep cook and dishwasher, I quickly realized that success in this industry comes from hard work, consistency, and a willingness to learn. I embraced that mindset early on, and it has stuck with me throughout my career. My time in London was another defining moment. Training under top Japanese chefs and exploring Nikkei cuisine pushed me to refine my skills and strive for innovation. Now, as Executive Chef at MILA, that same drive keeps me pushing boundaries—whether it’s creating new dishes, leading a team, or evolving our menu. Hard work and passion have been at the heart of what I do, and they continue to fuel me everyday.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

What excites me most about what I do is the opportunity to push the boundaries of culinary traditions while creating something new and exciting for our guests. I’ve always been passionate about food, but what truly drives me is the ability to innovate, experiment with flavors, and craft unique experiences for people to enjoy. At MILA, the fusion of Japanese and Mediterranean flavors is something that’s not only exciting but also resonates with a global audience. As Executive Chef at MILA, I focus on creating food that tells a story and reflects a journey—mine and that of the culinary traditions I draw inspiration from. What makes MILA special is the vibe we’ve created as people can come together, enjoy great food, and just soak in the energy of the space. Our success as the #2 top-grossing independent restaurant in the U.S. is a reflection of the team’s commitment to excellence and innovation. Looking ahead, we’re always looking for ways to evolve. We’re continuing to push the boundaries with new menu offerings and creative dining experiences that showcase the artistry of our cuisine. There’s a lot more on the horizon, and I’m excited to keep building on what we’ve already achieved, both for MILA and for the broader culinary world.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

First off, work ethic has really been the backbone of everything I’ve done. Starting out at 15 as a prep cook and dishwasher, I quickly learned that success doesn’t come easily. It takes long hours, a lot of focus, and the drive to be better every day. My advice to anyone starting out is to embrace the grind. Building that strong foundation through hard work and persistence will pay off down the road. Creativity has been another huge part of my journey. In this industry, it’s not enough to just follow a recipe—you’ve got to bring your own spin to it, think outside the box. When I moved to London to dive into Japanese cuisine, I started to experiment with mixing traditional techniques and my own ideas. My advice to those just starting out is to play around with flavors, fail, and learn from it. Creativity doesn’t always come instantly, but the more you push yourself, the more you’ll find your own unique style. Adaptability is another huge aspect of my journey. The culinary world is always changing, so you’ve got to be flexible and willing to adjust. I’ve had to pivot more times than I can count, and it’s taught me the importance of being open-minded. Embracing change and being willing to learn will keep you moving forward.

All the wisdom you’ve shared today is sincerely appreciated. Before we go, can you tell us about the main challenge you are currently facing?

One of the biggest challenges I’m currently facing is maintaining consistency at scale. As MILA continues to grow and attract more guests, ensuring that every dish we serve meets the same high standards across the board can be tough. We have a talented team, but as we expand, it becomes more challenging to keep that level of excellence consistent, especially when it comes to training new staff and staying on top of operations. To overcome this challenge, I’m focusing on enhancing our training processes and creating a strong, unified kitchen culture. We’ve been working on refining our systems to make sure that everyone, from the newest team member to the most experienced chef, understands the standards we uphold. It’s an ongoing process, but by emphasizing training, communication, and a commitment to our vision, I’m confident that we’ll continue to grow while maintaining the quality and experience that made MILA successful in the first place.

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MILA Miami

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