A natural born foodie, Chef Joe has been passionate about food for as long as he can remember eating it. His love for food is accompanied by his desire to share meals along with good fellowship.

 

A Southern California native, Chef Joe has adopted the concept of organic, local cuisine into his cooking style. He believes that quality and technique are the key ingredients to making a delicious meal. Having grown up with access to such fresh- diverse ingredients due to California’s abundant agriculture and longer growing seasons Joe began to appreciate fine foods at an early age. Raised in the diverse area of Los Angeles, Joe has made friends with many different cultures and studied cuisine from various nations, Mexican food being one of his favorites. He is not limited to any style of food and appreciates learning something new every day.

 

Cooking professionally for more than 20 years Chef Joe has thrived in the culinary world, however, he has been creating delicious food in the kitchen for as long as he could reach the counter.

 

Chef Joe’s education started early in grade school when he studied basic cooking in home economics classes. His passion for cooking grew throughout his teenage years and when he finished High School he enrolled in the California School of Culinary Arts-Le Cordon Bleu Program to learn to cook professionally.

 Being well trained in all areas of the kitchen Joe has worked in everything from Private Chef to Managing a large team in a fast-paced restaurant. Most of Joe’s early career was spent in restaurants until he got the opportunity to learn about the importance of eating healthy and landed a job for a wellness center in Capistrano Beach, CA. Shortly after he began to serve many families as a Personal Chef until finding a Job as Private Chef out of a beautiful home in Newport Coast. After a few years Joe moved his family North to Seattle, WA and was given the opportunity to work for world-famous Chef Tom Douglas to assist in the opening of Cuoco, a Northern Italian restaurant focused on scratch cooking with a Pacific Northwest flair. Joe moved on to managing restaurants and running kitchens for High-End catering companies focused on weddings. A short time after that he landed the position as Executive Chef for Bastyr University where his talents could thrive by making food from scratch, working directly with farmers, ranchers and fisherman and serving delicious foods to students, staff, faculty and outside conference groups. In the summer of 2019 Joe and his family relocated to the Dallas-Fort Worth area where Joe continues to bring his skills with preparing delicious organic food focusing on helping his clients achieve their optimal health by incorporating more plant-based foods into their diet. 

 

Joe has had the opportunity to prepare food for notable people such as Tom Skerritt, John Stamos, The Drew Carey Show, The George Lopez Show and the Iconic Food Network Chef Rick Bayless.  Joe has prepared several course private dinners for the Regional Director of Armani, Costco Co-Founder Jim Sinegal as well as various diplomatic figures. Recently, Joe played a large role in managing the food production for 5000 people at Texas Christian University home football games.

 

In Chef Joe’s free time you will find him laughing, playing and eating, with his beautiful wife, two lovely daughters and his dog. He is a motorcycle enthusiast and loves watching movies and of course, cooking at home!