Executive Sous Chef Joseph Quicke
Chef Joe spent his early childhood in West London. Joseph was born into a culinary family; his grandmothers on both sides were cooks and his granddad was a butcher. The first dish Chef Joe ever learned to cook was a classic Fish & Chips, taught by his English granddad. He had to stand on a stool to reach the counter, but he made it just right. In London, he loved foods at both ends of the spectrum; from traditional pub grub to Indian cuisine. Paying homage to his childhood in England, Chicken Vindaloo is still his favorite dish.
Joseph came to California when he was 7. He grew up right here in Saratoga and attended Saratoga High School. He always knew that he wanted to be a Chef. Joe was inspired by the seasonality and freshness of California produce. He found himself entranced by the creative aspects of the craft. Chef Joe attended the Professional Culinary Institute in Campbell and graduated in 2007. As the capstone to his culinary program, he accepted an externship at The Mountain Winery. The potential of this young Chef was clear to the Executive Chef.
After so many years of developing rapport, watching Chef David and Chef Joe interact in the kitchen is magic. “Chef David has been the best mentor for my culinary career. Not only did he teach me about food, but he instilled standards and ethics that I use as a guide every day.” Says Joe about his experience working with The Mountain Winery’s Executive Chef.
Chef Joe’s talents have been utilized at The Rose Quarter in Portland Oregon, where he cooked at the VIP Courtside Club. Chef Joe has also worked at La Rinconada Country Club in Los Gatos and La Mere Michelle Restaurant in Saratoga. Joseph was recognized in the Chaîne des Rôtisseurs Young Chef competition in Montery California, where he was awarded second place. Joseph is also a guest chef at The O.co Coliseum in Oakland and The San Jose EarthQuake’s Avaya Stadium.