Born and raised in Lima, Peru, Chef Joel’s culinary journey is as colorful as the dishes he crafts. A graduate of the prestigious Le Cordon Bleu culinary school in Miami, Joel honed his skills in the high-pressure kitchens of The Biltmore Hotel, working alongside Michelin-starred chefs including Joel Robuchon. With over 17 years of culinary experience in acclaimed establishments like The Oceanaire Seafood Room, North Italia, and Zanti Cucina Italiana, Joel has mastered the art of infusing traditional techniques with modern twists.