February 20-24, 2019 Miami Beach
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Toby Joseph
Executive Chef

Toby Joseph got his first taste of restaurant life in the kitchen of his father’s delicatessen on Cape Cod. It was there, at the early age of 11, that he found his true calling. For Joseph, widely regarded as one of the most innovative chefs in America, cooking for others is not simply a job, it is a way of life he feels destined to live. His passion for cooking led Joseph to enroll in the prestigious Johnson and Wales University in Providence, Rhode Island.

In Toby Joseph’s kitchen,... READ MORE

Toby Joseph
Executive Chef

Toby Joseph got his first taste of restaurant life in the kitchen of his father’s delicatessen on Cape Cod. It was there, at the early age of 11, that he found his true calling. For Joseph, widely regarded as one of the most innovative chefs in America, cooking for others is not simply a job, it is a way of life he feels destined to live. His passion for cooking led Joseph to enroll in the prestigious Johnson and Wales University in Providence, Rhode Island.

In Toby Joseph’s kitchen, the world is his supermarket. He searches worldwide for the best of everything available, and then creates his menu. These details can be drilled down to not just when and what kind of scallop is harvested, but how it was treated when it was first brought up. To Joseph, what is most important is not the cost of the ingredient, but rather the quality – which is never compromised. Exuberant in sharing his passion for food with guests, he is often found in the dining room, chatting with them about their dinner and the provenance of his ingredients, which he knows down to the smallest sprig of thyme.

Some people live to eat, some eat to live, but Toby Joseph lives to cook. “Every time I step into the kitchen, it’s a chance to challenge my own creativity and my guests,” says Joseph. “I encourage them to open their minds and stretch their imaginations; not only as it relates to taste, but also presentation. With every dish, I’m looking to push the envelope and take the hesitation out of one’s culinary past, break down their comfort zone to familiar cuisines, touch their senses and stir their emotions.”

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