From the start of his restaurant career, as a busboy/food runner at Spring Haven CC, Joe worked his way up to Banquet Captain within a couple years of his career. He trained under Chef Jaime Campbell and started developing his hunger for knowledge for the restaurant business. Chef Campbell suggested for him to go to culinary school, which he obliged. Joe started classes at the Restaurant School at Walnut Hill College, which he graduated summa cum laude. During his time at Walnut Hill, Joe took advantage of opportunities to stage under great chefs such as Jean Marie La Croix and George Perrier. Also, while attending Walnut Hill, Joe studied wine and spirits under Phillipe McCartney and Service aspects under Vince Prisciti. Upon Graduation, the opportunity to work with Chef Tony Clark presented itself and Joe jumped. After one year of being Tony’s head server Joe was promoted to GM of “The Old Grange by Tony Clark” that year the restaurant was awarded best place to eat, drink, and be merry in NJ. After learning all he could from Chef Clark, it was time to return home. He helped a friend at a new restaurant in Morton as sous chef than eventually taking over as General Manager of Taproom and Amici restaurant for 2 years. Fearing burnout, Joe returned to his roots and started bartending at Brick and Brew Gastropub where he helped the team create and develop an award winning cocktail program after 4 years at Brick & Brew Joe seized the opportunity to come on board with La Fava.