Joe West

Joe West has extensive work experience in the culinary industry. Joe started their career at Adega as a Line Cook in 2004 before joining Frasca Hospitality Group as a Line Cook at Frasca Food and Wine in 2006. Joe then worked as a Line Cook and later as a Pastry Sous Chef at Bluestem from 2006 to 2008. In 2009, Joe joined Wynn Las Vegas as a Chef De Partie at Alex and later became a Sous Chef at Stratta. Joe then worked as a Chef de Cuisine at Bluestem from 2012 to 2014, where they supervised kitchen operations and menu development. In 2013, Joe became the Executive Chef + Director of F&B at The Cincinnatian Hotel, where they oversaw all food and beverage operations and created seasonal menus. Joe then joined Stock Hill as an Executive Chef from 2015 to 2016. From 2018 to 2021, Joe served as the Executive Chef, Director of F&B, and Marketing Manager at 21c Museum Hotels. Currently, they hold the position of Vice President of Culinary Operations at Fine Dining Restaurant Group.

Joe West attended Johnson & Wales University from 2004 to 2007, where they earned an Associates in Applied Science degree in Culinary Arts. Prior to that, from 2002 to 2004, they attended Broadmoor Technical Center - SMSD and obtained a Certificate in Culinary Arts/Chef Training. Additionally, Joe West holds a certification as a ServSafe Food Handler from ServSafe Certified, although the specific date of obtaining this certification is not known.