Chef Joseph is from the generation of American chefs who witnessed a genuine culinary revolution in our national attitudes toward food, wine, and fine dining. With Scotch-Irish and Choctaw ancestry, his own epicurean revolution began with family, community, and fresh ingredients. We feel fortunate that after many years in food service, Chef Joseph now brings his culinary expertise and enthusiasm to our table.

1. If you could only have three ingredients in your kitchen, what would they be? Extra virgin olive oil, good salt, and homemade stock
2. What is THE essential ingredient for any Italian dish? The best extra virgin olive oil that I can afford.
3. Is there a personal cooking tip you can share? Keep your knives sharp. Cooking is much more efficient with a sharp knife, and cuts occur more often with a dull knife.
4. If you had to choose your "last meal," what would it be and why? It’s too hard to choose just one. The first would be my mother’s fried chicken and fresh peach cobbler, because it is Texas soul food. The second would be the classic French cuisine cooked by my friend, mentor, and chef to the Kennedy White House, Chef Rene Verdon, because it is Old School French soul food. The third choice would be sushi, because of the extraordinary results obtained from such a minimalist approach to cooking.
5. When you want to treat a friend or family member to a special meal, what do you prepare and why? As much as possible, I like to use fresh seasonal produce from our garden. Also, I like to do theme menus based upon the personality of our guests, such as a Southwestern dinner for a native Texan. I especially enjoy doing multi-course menus employing very small portions matched with a different glass of wine with each course.

Recent News:

Chef Joseph won first place in a recent Slow Food Knoxville pesto cookoff. Read more about the event and try out Joseph's recipe for Traditional Pesto.