Chef Dennis, formerly the Executive Sous Chef at Adour, spent four years under the tutelage of Alain Ducasse in both New York and Paris, an experience he credits with building his passion for using the finest ingredients. As a graduate of the Culinary Institute of America, Chef Dennis has worked in the country’s most acclaimed kitchens including serving as Chef de Cuisine for three years at TRU, one of Chicago’s most renowned restaurants, where he received numerous accolades including four stars from the Chicago Tribune. He also worked as Sous Chef at Aureole in New York working closely with Charlie Palmer and most recently as Executive Chef at Blue Water Grill in Chicago. Born and raised in Rochester, New York, Joel spent much of his childhood in the kitchen with his mother, who shared with him her love of cooking and inspired him to pursue a career in the culinary arts.
