Filipino Chefs in Northeast Florida
Jax Filipino chefs are on a mission to tell the world why Filipino cuisine is #MoreThanLumpia.
Chef Josh Agan and His Nest at Coop 303
There's an old French saying, "little by little, the bird makes its nest". Chef Josh Agan can certainly relate to that expression, after overseeing menu development for Coop 303 Southern Bistro and Spirits, the latest concept from local restaurateur Al Mansur that's been more than two years in the making. Coop 303's two-story build-out on Atlantic Boulevard offers new American southern food, a full bar and balcony seating overlooking the Beaches Town Center. With so many months of recipe development, Chef Agan is eager to put plates in front of guests and share his enthusiasm for a new dining option at the beach. He was able to step away from last minute detailing at the restaurant to talk about his latest culinary pursuits.
What is the inspiration for Coop 303? Where does the name come from?
Coop is a reference to both our feathered friends as well as a nest, a comfy place that feels like home. 303 is our street address on Atlantic Blvd in Atlantic Beach.
What are the kinds of flavor profiles on the menu? What will guests be surprised to find there?
We will be showcasing Southern ingredients and techniques with an original perspective. Diners should expect familiar dishes with a modern twist, as well as one-of-a-kind plates inspired by our local bounty. Including comfort dishes that stir up childhood memories. I think our guests will be surprised by the quality and value of our food, drinks, and service.
What is your culinary background?
I grew up in a backyard garden in Vermont. Started out washing dishes to pay my way through Art School. Fell in love with cooking in Colorado, and came back home to Vermont to attend culinary school. Ten years honing my skills between the San Francisco Bay Area and Aspen before moving to Jacksonville. Landed as Executive Chef at bb’s in San Marco (2010), before opening Flying Iguana in Neptune Beach (2013) and Coop 303 in Atlantic Beach (2018).
Our region's food community is growing and you've undoubtably seen many changes. What evolution has been most notable in the last five years? Where do you see opportunities? What are the challenges?
Local chefs have made a presence for themselves. Despite the number of chain restaurants invading the area, chefs have embraced local ingredients and gained an audience. There has been an incredible explosion of development, we hope to see the new arrivals resisting the siren song of the national brand restaurants to explore local flavors, and support the independent restaurants that help shape our communities.
What is your favorite ingredient to use? Favorite dish to cook when you are not working?
I have a hard time cooking without the onion family: garlic, ramps, shallots, scallions, leeks, you name it. Whether for work or play, making gnocchi is still one of my most satisfying culinary pastimes.
Are there any dishes that you have served that have been more successful than you thought they would be received? Any that have have been less popular than expected?
My Peaches & Cream appetizer at Coop 303 was a crowd favorite last fall at the Secret Supper club. It stood out amongst some big hitters, and I think it’s going to be a huge hit on the menu.
Ready to try Chef Josh's traditional Southern cuisine with a modern twist? Visit Coop 303's website to book a table.
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