Chef Josh Bednar of ‘The Workbench’ Kicks Off Up NXT With His Month-Long Residency in March
Chef Josh Bednar is taking over the BearLeek kitchen every Sunday in March as part of the Up NXT residency series. Through his private dining concept The Workbench, Chef Bednar creates intimate tasting menus that blend seasonal ingredients with personal storytelling.
Chef Josh Bednar of ‘The Workbench’ brings his private dining concept to Up NXT at BearLeek in the RiNo Art District every Sunday in March.
Raised on a fifth-generation family farm in Connecticut, Chef Bednar grew up surrounded by fields of corn, tobacco, fruits, and vegetables, learning early on how seasons shape local cuisine. Summers spent working at farmers markets deepened his connection to local produce and sparked a passion for sharing food with others.
The idea for The Workbench began at home, where Chef Bednar hosted small dinners for friends that gradually evolved into immersive tasting experiences. Guests sit close to the kitchen, at the “workbench,” watching each dish come together while engaging directly with the chef. Through Up NXT, Chef Bednar brings his intimate private dining concept to BearLeek’s professional kitchen.
Chef Bednar’s signature Crab Donut featured on his menu during his Up NXT residency at BearLeek in the RiNo Art District.
One standout bite from Chef Bednar’s residency is the Crab Donut, inspired by the lobster rolls he grew up eating in New England. A warm brioche donut hole fried in butter and beef tallow is paired with chilled Dungeness crab salad and finished with powdered nori, creating a playful contrast of temperature and texture.
“Hopefully it brings you back to some seafood moment in your life or a vacation at the coast,” Chef Bednar said, explaining that those moments of connection are central to his culinary approach. His tasting menus typically seat just 14 guests around the kitchen, creating an experience that feels uniquely personal.
“Food doesn’t hit the same without the human connection,” Chef Bednar said. “I want people to see the whole process unfold.”
Reservations for Chef Bednar’s March residency at BearLeek are now available. Reserve your table today.
