ABOUT CHEF JOE
Originally from Grosse Pointe, Michigan,
Chef Joe started his academic career by attending Michigan State University where he studied
Food Industry Management within the College of Agriculture and Natural Resources.
After working as a corporate retail sales representative for Kraft Foods, Inc.,
he left the Midwest to pursue a degree in Culinary Arts from
Johnson & Wales University in Denver, CO.
Since graduating in 2012, Chef Joe has worked at some of
Denver’s most accoladed restaurants including Spuntino,
and most notably, beast + bottle (5280 Magazine's Top 25 Restaurants, 2012-2019).
Chef Joe has pursued other endeavors in the culinary industry including recipe and menu publishing and restaurant consulting, but the bulk of his career lies within the domestic division, working as a private chef and estate manager. His career as a private chef has allowed him to work with clients across the country from Florida to Montana, including those
at Sailfish Point and The Yellowstone Club.
Now a private chef in the Roaring Fork Valley,
Chef Joe continues his pursuit to create memorable dining experiences
to the Aspen area through exceptional service and extraordinary cuisine.
In addition to his Aspen-based private chef business, Chef Joe is also the Lead Chef Instructor at Youthentity and oversees the organization's Hospitality Program.
Youthentity, a non-profit organization, prides itself on upholding its mission to prepare our community's youth for professional readiness and career development. Chef Joe works diligently with his students teaching and implementing the fundamentals
of culinary arts and hospitality management.
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Chef Joe is a Certified ServSafe Food Manager.
ServSafe is an educational program developed by the National Restaurant Association
to promote health, safety, and sanitation within all areas of the hospitality industry,
with a particular focus in restaurants and commercial kitchens.
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PHILOSOPHY
There is a beautiful power within food –
a power that is deep-rooted in our culture and our spirit.
I adhere to and respect this power with my approach to cooking.
This approach embodies the importance of environmentally-mindful sourcing,
responsible local farming, ranching, and harvesting practices, and the use of simple organic, ingredients that not only nourish the body, but the mind and the soul.
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Of all the powers that food possesses, I feel the greatest power food is its ability to communicate. To me, food is like math – it is a universal language we all understand, regardless of our differences . It is a language that, within our own cultures, is used as a means to connect, understand, and express. It is what promotes togetherness, unity, and love in this world, and it is my continuous pursuit to nurture this ideal through culinary artistry.
COMMUNITY
YOUTHENTITY
Youthentity is an educational non-profit organization that seeks to empower and prepare youth for successful futures through financial education and career readiness, including careers in the hospitality industry.
Today, Youthentity provides career development and financial literacy programs to help kids explore and learn concepts critical to real-world success. We believe that career exploration should start early, with an emphasis on learning skills that will transfer to any job: teamwork, leadership, timeliness, presentation, communication, and much more.
Learn more about Youthentity here.
HIGHWATER FARM
Highwater Farm is a
a half-acre expanse of land within at the
Silt River Preserve dedicated to vegetable
production. Highwater's mission is to use sustainable agriculture to transform the lives of young people and increase access to healthy food in Garfield County and the Roaring Fork Valley. Highwater is committed to farming in a way that protects our environment and yields nutrient-dense food.
Learn more about Highwater Farm here.
FARM TO SCHOOL
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Gallatin Valley's Farm to School
connects kids and families with local food in the garden, classroom, cafeteria and community. It is GVFS's vision for the children and families in the Gallatin Valley to grow, prepare, and eat healthy food and appreciate where it comes from as a result of integrated local food education and access in schools.
Learn more about Farm to School here.