Chef Joseph Ianelli

Chef Joe Ianelli grew up in Vermont, Where farm to table was just part of life there.  He has found memories of tapping Maple Trees and making delicious syrup.  He started to work in the culinary field as a young man.  His first hospitality job was actually working at the original Ben and Jerry’s Plant in Vermont.  Soon after he found his passion for working at many beautiful boutique restaurants in Vermont.

At age 23 he decided to take the extra detail of going to the renowned Culinary Institute of America in Hyde Park NY.  He would take the train from there to work in amazing famous chef owned restaurants in NY City.  After graduating with high honors, Joe found himself in Miami to work for another famed restaurant, Normans.  Which taught him about food from South America, the Caribbean, Florida Keys and famous Southern cooking techniques.  After that he did some traveling and cooking around the world working on Yachts.  He eventually ended up in Seattle WA and fell in love with the beauty and bounty the North West provides.  He worked in the Fine Dinning team at the Salish Lodge and Spa.  Chef Joe also was a premier vegan chef.  Helping his friends open Harvest Beat in Wallingford.  In which he designed tasting menus for micro seasons using only the freshest ingredients from the best organic farms around.  Also he has a love for foraged foods in which Washington has multitudes of.

Although he and his family are not vegan.  He believes food is the building block to happy life and longevity.  It is about what we eat.  He now teaches his beautiful daughter of three and his wife about the world of mushrooms, fish, wild game, plants and berries.  He is rooted in nature from his past growing up in Vermont and thus he loves providing memorable experiences and flavors.