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Why Joes?

I’ve had a lot of good training from some very good chefs over the years. I started washing dishes in Redding for what was then the Hilton Inn in Redding on Hilltop drive. My neighbor, who was the chef at the Hilton saw me doing my usual slave labor when I was 16 in my family’s garden. He asked if I wanted a job and I said sure, its about time someone paid me. He trained me to do food prep after breaking me in on piles of dishes, pots and pans. I never looked back. A few years later I went to work for my uncle in New York and had some very good training with a very hard working and talented French Chef named Andre Mignier. He and I got along very well, I think it was the last name for him but he liked my work ethic and took me under his wing. I’ve always enjoyed the Joe’s restaurants in the bay area, Stockton and Sacramento. A chef I worked and trained with was a chef for various Joe’s restaurants in the Bay area and wanted to open a Shasta Joe’s in the Redding area. It never transpired but the name and the idea always stuck with me. Many of the specials and menu ideas I now have come from my training and exposure to the Joe’s menu. They are a nice mix of Italian Food, Steaks, Seafood and good old fashioned daily favorites produced by real chefs. The food is about the flavor. Fresh ingredients, real butter, good cooks and lively sautes.  I always thought I could incorporate some of the good old fashioned cooking they did at Joe’s. Our pastas, and one dish wonders are inspired by my Joe’s Chef training. I never liked the idea of naming a restaurant (or even my son) after me so chef Joe was born.