About

Owner Chef Joseph Huang

Joe worked his first cooking job back in 1995 as a short-order cook at Duffy’s Tavern in Paterson, New Jersey. He went on to attend and graduate from The Culinary Institute of America in 2000 with a Bachelor's degree in Culinary Arts Management. Joe worked under several prominent NYC chefs, including Larry Forgione and Danny Meyer. It was at Meyer’s Blue Smoke restaurant that Joe was introduced to the importance of sourcing high-quality meat through trusted purveyors.