Joe first discovered his passion for food while attending the College of Charleston where he secured a job as line cook for famed Charleston chef, Frank Lee. Working at Lee’s flagship bistro, Slightly North of Broad, Joe fell in love with French bistro cuisine combined with the vibrant flavors of the South. Joe then went on to work for two of Washington, D.C.’s most highly regarded French chefs — in 2003 with Michel Richard at Citronelle and as sous chef at Yannick Cam’s Le Paradou from 2004 to 2005. During his tenure there, Esquire Magazine’s John Mariani named La Paradou one of the “Best New Restaurants in America.” In 2006, Joe accepted the opportunity of a lifetime and joined Eric Ripert’s team at Le Bernardin. Working his way through every station in the kitchen in just one and a half years, Joe was promoted quickly to sous chef. In 2008, Joe continued with Eric Ripert’s mentorship and accepted the Chef de Cuisine position at Westend Bistro in Washington, D.C. In addition to his extensive culinary training, Joe also achieved degrees in Economics and Philosophy from the College of Charleston in Charleston, SC. In his free time, Joe enjoys exploring his interests in art, contemporary literature, and rowing.