Chef Joshua Young, Founding Partner


Joshua has worked in many new and classical French and American style brasseries and bistros, including: Le Bouchon, Marche’, Gioco, and Café Absinthe to name a few. Joshua also worked as Executive Sous Chef and Executive Banquet Chef at the iconic Drake hotel, and as Executive Chef and corporate departmental trainer at the Intercontinental Hotels, where he ran a 45 Million dollar F&B department with a food cost of 17%. Joshua also spent time in private clubs, specifically as Executive Sous Chef of the Standard club. 


Joshua has spent the last five years teaching young chefs how to be successful in the restaurant business, including how to start up a food truck operation from the ground up. He now has taken this bold step to start a hospitality consulting business with his sister, Sara.

Sara Young, Founding Partner

Sara Young grew up in the hospitality industry, from her first job at a deli when she was just 15, she moved around different waitressing jobs at various chain restaurants in Chicago. Six years later, she moved to Portland and did the same, working at Portland's first Charcuterie in NW Portland, and learning how to make espresso on an ancient machine. Sara began getting management jobs when she was 23, and honed her skills at various cafes, delis, coffee shops and hotels, working in all areas of the kitchen and front end. In 2005 she went to school and earned her MBA which would teach her the importance of internal marketing strategies. From there, she went on to run several multi-department operations. Sara excels at all phases of staff management. She has the talent of finding revenue streams and capitalizing on community networks. Her ability to create cohesive internal marketing strategies which align with a company's brand has taken many operations from barely breaking even and struggling to predictably stable growth.

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We know that good relationships built on

trust are the cornerstone of any successful operation, so we emphasize this aspect when we work with you; we look at the relationships you have as well as the ones you will need to build. We approach everything from a collaborative perspective so that everyone who touches your business feels a part of something intentional and unique.

Value Statement:

We started Fruits of Labor Hospitality because we see a real need in the new hospitality industry for an increase in universal equity and healthy and safe work environments. We believe in and build collaborative systems and processes so that all employees have a stake in the success of an operation, and are fully educated on the importance of access to healthy food through responsible food sourcing and management.


We will help our clients create healthy and profitable operations which will educate, support, and nourish their internal and external customers. It is our goal to create change in an industry which for so long has only valued the bottom line and not the stakeholders who love the work of feeding people. 


Our mission is to be an agent of change in an industry that desperately needs it. We have seen the industry at its best and its worst, and we believe that we can elevate the experience for owners, employees and customers alike. Dining out can be a joy for everyone involved in an atmosphere of trust, respect, and consistency.

Fruits of Labor donates 15% of all revenue to World Central Kitchen.

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