He broke his back snowboarding, got stuck on his couch, and found the Food Network. Thirteen minutes after submitting his MasterChef application, a producer called him. And he never slowed down from there. 



Josh Gale is the founder and private chef behind The Chef Out West, a Canadian food creator and MasterChef and Beat Bobby Flay veteran whose bold, unapologetic, in-your-face food philosophy has taken the internet by storm. After years of corporate tech sales, a decade running restaurants in Vancouver, and a string of celebrity private cheffing gigs, Josh committed fully to content creation at the start of 2025, posting six pieces of content a week for three months. Two months in, a high-protein pistachio ice cream video went to a million views overnight. Everything changed.

In this episode, host Sarah Perkins sits down with Josh for a conversation that is as bold and energetic as his food. From buttered noodles and Shake 'N Bake in a non-food family to obsessing over Jamie Oliver's 30 Minute Meals on his couch, to accidentally building a 100,000 person Facebook following he didn't even know existed, to partnering with his life partner Mackenzie to run one of the most exciting creator businesses in the food space right now. Josh is building a business that lets him play hockey twice a week, go camping on summer weekends, and never miss a birthday again. And his food is an exercise in maximalism the whole way through.

In this episode, we cover:

• Growing up in a non-food family and not discovering food until his 20s
• Six years in corporate tech sales and the square peg, round hole feeling
• Breaking his back snowboarding and finding the Food Network on his couch
• Obsessing over Jamie Oliver, Gordon Ramsay, and Bobby Flay during recovery
• Cooking every day, feeding his friends, and building an early Instagram following
• Getting called 13 minutes after submitting his MasterChef application
• Quitting his job before he even went on the show
• MasterChef as a kid in a candy store moment and total confirmation
• The origin of The Chef Out West name
• Beat Bobby Flay and the lobster-stuffed ravioli with crispy capers that judge Christian Petroni called an exercise in maximalism
• A decade running restaurants in Vancouver from cook to head chef
• Private cheffing for celebrities and saying yes to everyone except himself
• Why saying yes to every client in 2024 felt exactly like being back in a restaurant
• Committing to content creation at the start of 2025 with a three-month deadline
• The high-protein pistachio ice cream video that went to a million views overnight
• Korean marinated eggs on rice and the momentum that built from there
• The three revenue streams powering The Chef Out West: brand deals, Facebook and YouTube view monetization, and website ad revenue
• Accidentally discovering 100,000 Facebook followers and the passive income that followed
• Mackenzie and the creative-technical partnership that makes everything work
• The digital cookbook planned for end of 2025 and the print cookbook to follow
• Doing only one or two things at a time really well as a key operating standard
• Building a business around a life, not a life around a business
• Advice for founders: start the thing, film the content, make today day one

Find Josh and The Chef Out West:

• Website: thechefoutwest.com (burger blueprint, recipes, stories)
• Instagram, Facebook, YouTube, TikTok: @thechefoutwest
• Crispy Edges: their insider community

Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!

You can follow us on social media @perfectbitepod and sign up for our newsletter!