About Joe

After a successful run at three nationally acclaimed competitions in 2004 in high school while working under the presence of two James Beard Awarded Chefs Michael Smith and Debbie Gold at 40 Sardines Restaurant, Joe went off to the Rocky Mountains where he graduated at Johnson & Wales University. While excelling as a member of the 1st place Culinary Arts team, Joe worked up the ranks under the tutelage of Food and Wine Magazine Best New Chef Bryan Moscatello at Adega Restaurant and Wine Bar. Moscatello’s playful take on food with old world techniques gave Joe a well grounded foundation of balancing whimsical food with perfectly executed French tradition of Ia cuisine de Ia maître. Before the closing, Joe had a life changing stage at Alinea with Chef Grant Achatz who taught him that cooking at a high level demands an extreme level of focus.  After the closing at Adega, Joe landed a position as the Entremetier Chef  at Frasca Food and Wine with Food and Wine Best New Chef Lachlan Mackinnon Patterson. The discipline that he gained after the stint sent him off as the Tournant Chef of Denver’s only 4 star and 4 diamond restaurant, Restaurant Kevin Taylor in the prestigious Hotel Teatro.  Working for 2005 Food and Wine Magazine’s best new Chef Colby Garrelts previously had came back and is currently as the Sous Pastry Chef working with Executive Pastry Chef/Co-Owner Megan Garrelts.