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Executive Chef

Joe’s culinary roots reach back to the shores of Southwest Michigan’s fruit belt, where he grew up fishing, hunting, and exploring its many beaches and farms. During his adolescence Joe also spent time washing dishes, picking fruit at his friends’ blueberry farms and even cooking food in some of the local diners. This humble passion for food and service was intensified at Michigan State University, where he graduated with a degree in Hospitality Business. After school, Joe quickly found his way into restaurant management at one of Chicago’s most renowned fine dining establishments; a culinary experience so profound that it inspired Joe to make his way into the kitchen and never turn back. Since this pivotal point, Joe has worked professionally in kitchens all over the United States and Europe, making stops in Washington State, Chicago, Detroit, and Paris.