Rafe Hottenstein, Josephines
From Lancaster to California and back, Rafe Hottenstein brings passion and respect for local, seasonal food to every dish.
Who are you, and what’s your culinary story?
I’m Rafe Hottenstein, Executive Chef at Josephines in downtown Lancaster. My story starts early — I grew up cooking in my parents’ restaurant, the Greenfield Restaurant. After spending 10 years in California honing my craft, I made my way back to Lancaster, where I’ve been for another decade now. I live in Lititz with my wife Trisha and our three amazing kids — Stella, Callum, and Harper.
How long have you been working in the kitchen, and how did your journey as a chef begin?
People say food is my love language, and I have to agree! Cooking has always been important to me — especially recreational cooking. I cook all the time at home. I’ve always been a seasonal guy — someone who loves to go to the market and get it yourself, and build relationships with farmers. That connection to fresh, local ingredients is at the heart of everything I do.
Do you have a signature dish or flavor style that people know you for? Tell us the story behind it.
Definitely the Lemon Pepper Barramundi at Josephines has become a signature. It’s served with an Indian Curry Butter Sauce, Forbidden Black Rice, and Sugar Peas and Carrots. It’s a dish that really embodies my style — bold, fresh, and comforting.
What’s one ingredient you couldn’t live without — and why?
Salt? (I know, that’s kind of a cop-out!) But really, I’m all about seasonings in general. When I travel, I always bring different salts and spices with me. As for produce, I love cooking with corn, radishes, and eggplant — they’re some of my favorite ingredients to eat and experiment with.
Have you had mentors, culinary heroes, or influences that shaped your approach to food?
Absolutely. Hiro Sone and Melissa Perello, both Michelin-starred chefs from California, have been big influences. But most importantly, my father, who was in the restaurant business, was instrumental in my path. He brought me into this world from a young age and was key to all of our successes.
Can you give us a sneak peek of what you’ll be preparing at the event — and why you chose this dish?
I’ll be making a Chilled Lancaster County Sweet Corn Soup with Basil Pistachio Pesto. It’s a celebration of local ingredients and the flavors of the season, and it’s something I hope really showcases respect for where our food comes from, paired with solid cooking technique.
Where can people taste more of your cooking or connect with your work beyond this event?
You can find me at Josephines in downtown Lancaster, or follow along on Instagram @josephinesdowntown for updates and behind-the-scenes photos.
What do you hope attendees feel or experience when they taste your dish at the event?
I want them to feel my passion and respect for local, seasonal food. And, of course, appreciate the care and technique that goes into each dish.
What advice would you give to young, aspiring chefs in Lancaster who want to build a career in food?
Work hard and always surround yourself with people who are better than you. That’s the best way to keep growing.