My credo would be: simply exceptionally prepared and great tasting food and never leave hungry!” Says Chef Josh about Bricks: “I have a fine dinning background, but after working in countless restaurants cooking $35 entrees, it drove me mad knowing it might only cost $4 to put that food on the plate at times! I vowed that some day I would open a restaurant where my friends, peers, colleagues and neighbors could dine in a great unpretentious atmosphere and enjoy the flavors and ingredients of fine world cuisine without having to pay back-breaking prices. The location he chose is across from the brick wall of the National Cemetery, and locals kept coming up to him and asking what he was building “behind the Bricks” and thus “Bricks on Boundary” the restaurant was born. In 2007, when he was on top of his corporate chef career, he decided to quit and open a restaurant in Beaufort. When he was transferred to Denver he found he truly missed the Lowcountry and its wonderful people. Returning to the states he began a career with Marriott Hotels as an executive chef on Hilton Head Island at Conroy’s Restaurant in the Marriott Ocean Front Beach and Golf Resort, and then moved on to become the executive chef for the Denver West Marriott. Says Josh, “every destination has been a culinary adventure from beginning to end.” For example, once he bought a lamb from a local farmer in Patagonia, Argentina and cooked it in the traditional “asado a la parrilla” (grilled on an open fire) for the whole small village there. He also toured Mexico, Costa Rica, Chile, Argentina and Brazil. It was there that he further pursued his lifelong interest in Asian cooking by attending an Asian Culinary School in Chang Mai, Thailand. Then he took time off for a year and a half “culinary adventure,” cooking his way around the world through Europe, the Middle East, Africa on to South East Asia - Laos, Cambodia, Philippines, Nepal, Vietnam and Thailand.
He later went on to Le Cordon Bleu Culinary school in Portland, Oregon, then worked for several top chefs including Wolf Gang Puck at Spago in Las Vegas, and with Emeril Legasse at Chef Michael Jordan’s Rosemary restaurant. Available in different architectural designs and requirements as per the demand.Chef Josh Poticha’s globetrotting cooking career began on the streets of inner city Chicago where he learned to cook dumplings as a kid, hanging out in Chinatown.You can do many activities like functions, parties, and ceremonies in the enclosed area depending upon the size of your property.A strong and durable fence that looks aesthetically appealing and giving your property an outclass look from outside.It is also used to cut off noise pollution created by traffics.Brickwork boundary walls are normally used to protect your land and areas from theft, unwanted access, and to protect your privacy from being exposed off.These foundations are set on trenches dug out to get a strong base that provides a hard surface which gives strong support as the walls do not have a load bearing capacity. Tameerkaro builds quality brick boundary wall using strip foundations. They are normally constructed on different foundation types, strips, raft or mat foundations, and build in different styles with the most common are English Bond, Flemish Bond and a Rat Trap Bond. Pricingīrick boundary wall is a traditional way of securing properties from unwanted prying. We build strong foundation using high-quality bricks, mortar, and precast columns for your property so it’s going to last a lifetime. Tameerkaro is a widely known name in the construction industry, having vast experience in brick boundary wall construction in Pakistan.
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