Joe worked in some of Washington D.C.’s finest restaurants, beginning his culinary career in the art of French technique at Lespinasse.  After working at the acclaimed Bistrot Lepic in upper Georgetown and the exclusive Ritz Carlton on M street, Joe decided to head west.  He landed at El Bizcocho at the Rancho Bernardo Inn where he worked as Sous Chef under the direction of Executive Chef Gavin Kaysen. 

In mid 2006, Joe became the Chef de Cuisine at CHIVE, San Diego’s leader in innovative urban cuisine.  His creative base of French technique was exalted in the Asian/California small plates menu, touted as some of the best food in the city!  In 2008 Joe moved to another Urban Kitchen restaurant, LAUREL, where he continues to create inspiring dishes based on seasonal and local ingredients; representing the cuisine of the Mediterranean through the canvas of California.