Joel Dondis has a diverse work experience in the food and hospitality industry. Joel started their career as a Sous Chef at Emeril's in 1990 and worked there until 1993. In 1993, they founded Joel Catering & Special Events and still holds the role of Founder. In 2004, they became a Founding Partner at La Petite Grocery, a neighborhood eatery in New Orleans. In 2006, they founded Sucré, a confectionery company that produces high-quality sweets. In 2007, they became a Founding Partner at Grand Isle Restaurant, known for its oyster bar and fresh catches. Since 2017, they have been working as a Principal at JGC Inc Family Office.
Joel Dondis pursued their education from 1984 to 1986 at The Culinary Institute of America, where they earned an Associates degree. Based on the information provided, no specific field of study was mentioned.
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Sucré
We are creators and artisan producers of the finest confectionary experience in America. Discover us at a Sucré Sweet Boutique, ShopSucre.com and many fine retailers across America. Sucré offers guests a variety of confectionary delights, all made in the New Orleans confection studio. From French macaroons to salted caramel cupcakes to petit red velvet cakes – each offering is confectionary perfection. Gelato is homemade using first-cut Louisiana cane sugar, milk from local dairies and the finest ingredients. Artisan chocolates are made celebrating local flavors such as the Blangé – a white chocolate ganache with banana and rum enrobed in white chocolate or the Meuniére – brown butter folded into white chocolate ganache enrobed in dark chocolate or the Chicory – New Orleans’ favorite coffee folded into a dark chocolate ganache enrobed in dark chocolate. Hot chocolate features homemade marshmallows flavored with Tahitian vanilla. Visitors to Sucré can stay to enjoy dessert or they can take home treats such as the artisan chocolate bars like Sicilian pistachio & candied rose petals in milk chocolate.