Originally hailing from Carrollton, Texas, Joe has worn many hats on the way to The Institute of Culinary Education in New York. A graduate of the University of Texas at Austin with a degree in cultural anthropology and history, Joe has worked in a café as a barista and salad maker, a costumer at Walt Disney World, an archaeologist excavating a Mayan temple in the jungles of Belize, a salesman and layout planner for custom laboratory furniture serving Fortune 50 companies, a designer for marketing and promotional products, a community liaison for a therapy company and an account manager for a software company providing live chat services for lawyers. (Though not necessarily in that order.) All the while, Joe has nurtured his passion for global cuisine, seeking out unique local dishes wherever his travels have led him. From his grandmother’s empanadillas to a perfect bowl of chicken fried rice, nothing warms his soul better than a plate of hot food prepared with care. Joe knows better than most that students can follow winding trails chasing their true passions. That is why he feels privileged to help aspiring cooks take their first steps as they work to find their unique culinary voice and achieve their visions, whatever they may be. In his spare time, Joe loves going on adventures with his wife, Charlea, and dog, Naja and writing poetry.