DaVante Josey

Executive Sous Chef

Born and raised in the Caribbean, Executive Sous Chef DaVante Josey brings the bold, vibrant flavors of his heritage to Virtue Restaurant in Chicago. His culinary journey began in his family kitchen, where he absorbed the diverse techniques and spices that define Caribbean cuisine. Over time, he picked up additional tools of trade working at Atlantis Resort before making his move stateside. 

Josey refined his skills in some of the industry’s most esteemed kitchens, learning under renowned chefs, including Chef Erick Williams. Under Chef Williams’ tutelage, he developed a deep understanding of Southern cuisine, which he now seamlessly combines with his Caribbean influences. As Executive Sous Chef at Virtue, Josey plays a key role in creating innovative, inclusive dishes that honor both tradition and modern technique.

His culinary vision focuses on bringing people together through food, blending the warmth of Caribbean cuisine with the elegance of Southern flavors. Outside the kitchen, Josey continues to explore Chicago's rich food scene and draw inspiration from the city’s diverse culture. His commitment to culinary excellence and cultural storytelling positions him as a rising leader in the industry