Josh Berns of GoWhisk is Helping You Get The Recipes You Want at Home

TAOP Staff

It happens to a lot of us. We encounter an amazing dish at a restaurant and think, “I wish I could make this at home.” Founded in 2015, GoWhisk is an online database of recipes dedicated to put that statement to rest. Pulling together the best of food and technology together, GoWhisk has partnered with an impressive list of chefs and restaurants to share their tips, tricks, and most sought after recipes. Take a moment with founder Josh Berns, as he tells us why he started GoWhisk and what exciting recipes you should try at home.

What inspired you to create GoWhisk?
One night, we were out to dinner at a Northern Thai restaurant in New York. After ordering nearly half the menu, our server suggested that we try a new drink that had recently been added to their cocktail list.

After a few rounds – and who’s counting – we asked our server for the cocktail recipe, thinking how great it would be to recreate and share the experience with friends and family back home.

Ten minutes later, our server walked out of the kitchen with an ingredients list written on a notecard and step-by-step instructions to prepare the cocktail. That experience was the initial inspiration for GoWhisk.

Buckwheat taquito by chef Brady Williams of Canlis in Seattle, WA. ©

Buckwheat Taquito by chef Brady Williams of Canlis in Seattle, WA. © Denny Culbert

Get this Buckwheat Taquito recipe here >

What makes GoWhisk so unique?
We’ve partnered with an incredibly talented group of chefs – both on-the-rise and seasoned Michelin star winners. We’ve gathered their stories, insights, motivations and of course, recipes. Our recipes are thoroughly tested and then photographed by several amazing photographers in the chef’s restaurant or home.

Signe Birck

Signe Birck

Grilled Treviso and Arugula Salad with Oranges, Walnuts and Curry Buttermilk by Gabriel Rucker of Le Pigeon in Portland, Oregon. © Signe Birck

What sort of community do you hope to create, and how do you envision GoWhisk in the future?
We aim to be the home cook’s most trusted ally in the kitchen, and use food as the catalyst to facilitate memorable experiences.

More simply, we want to be the world’s best digital cookbook and empower our users to confidently experiment with new techniques and ideas in their home kitchen.

We’re here to help put an end to the statement, “I wish I could make that at home.”

Charred cabbage with charcuterie and sauerkraut cream by chef Michael Gallina of Vicia in St. Louis, MO. ©

Charred cabbage with charcuterie and sauerkraut cream by chef Michael Gallina of Vicia in St. Louis, MO. © Greg Rannells

Get this Charred Cabbage recipe here >

Who are some chefs/restaurants we can expect to see on GoWhisk?
We have an incredible list of nationally and internationally renowned chefs. Alon Shaya, Jeremy Fox, Mike Solomonov, Eric Bruner Yang, Sara Kramer, Hugh Acheson, Lee Wolen, and many more.

Evan Sung

Evan Sung

Parsley Panna Cotta, Pickled Strawberry Jam and Vanilla Mousse by Kerstin Bellah of Juniper in Austin, Texas. © Evan Sung

Signe Birck

Signe Birck

Lamb Chops with Rainbow Chard, Beets, Curried Cauliflower and Chickpeas by Stacy Adimando. © Signe Birck

Do you have any personal favorite GoWhisk recipes that we should try out?
All of our pastry recipes from Tiffany Macisaac – who just opened Buttercream Bakeshop in DC – are ridiculously good (especially the peach and ginger pie). The asparagus and almond veloute from Bryce Shuman at Betony is amazing. We have also gathered some really fun cocktail recipes from places like the Broken Shaker in Miami and Harvard and Stone in LA.

Greg Powers

Greg Powers

Peach and Ginger Pie by Tiffany Macisaac of Buttercream Bakeshop in Washington DC. © Greg Powers

Get this Peach and Ginger Pie recipe here > 

Head over to and see what else they’re cooking up.