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Joss Linde has worked in the food industry since 2010, beginning as an Apprentice at Pullman Hotels & Resorts. In 2014, they moved to ADLON Holding GmbH as a Trainee and then to AMAN as a Junior Sous Chef. In 2015, they became a Sous Chef at Sensi Bangkok and a Trainee at Metropolitan Hotels. Joss also began working as a Freelance Food Photographer for Bryan Photography, creating JossBryan Photography. In 2020, they became a Sous Chef at Bigoli and in 2021 they became a Head Chef at Via Emilia. Joss is currently a Recipe Developer & Food Photographer at excerp and a Sous Chef at The White House Bangkok.

Joss Linde completed a Diploma in Food Photography from Light & Composition University in 2020, focusing on Culinary Arts and Related Services. From 2010 to 2013, Joss attended IHK Aachen / Käthe-Kollwitz Berufskolleg Aachen and Pullman Aachen Quellenhof, where they received a Hotel Industry Food & Beverage certification. From 2000 to 2009, Joss attended Rhein-Maas-Gymnasium, Aachen and graduated with a High School diploma.