Bio

After graduating from the University of Maryland, Joanna received her culinary degree from French Culinary Institute in 2003 and immediately began to hone her skills in her native New York.

In 2004, she backpacked for three months through the East Coast of Australia and worked on an organic farm near Byron Bay in New South Wales. Upon returning to New York, Joanna worked in notable restaurants such as Blu, 19 Main and August. By 2007, she was back oversees where she spent two months developing her own repertoire of tested recipes in Catalunia, Spain, and another full month working in a classic Catalan restaurant alongside the executive chef. From there she moved on to Dublin, Ireland where she completed an extended stage at Restaurant Patrick Guilbaud, the only restaurant in Ireland with two Michelin stars.

Joanna’s cuisine promises clean, distinct, delightful flavor combinations, all prepared perfectly. Her preparation of fine dining cuisine extends to include vegan and vegetarian menus, a genre rarely mastered. She is known to travel all over New York City in search of the finest local and seasonal ingredients. Her knowledge and attention to detail all comes through once you take the first bite. Yum Yum.