Joe Magnanell Biography

Failing to attend an expert cooking school Joe started his vocation at 16 years old and immediately made an imprint for himself as a power on regular ability. Joe worked in some of Washington D.C's. best eateries starting his culinary profession in the specialty of French method at Lespinanasse. In the wake of working at the acclaimed Bistrot Lepic in upper Georgetown and the elite Ritz Carlton on M road Joe chose to travel west. He arrived at El Bizcocho at the Rancho Bernardo Inn where he filled in as Sous Chef under the bearing of Executive Chef Gavin Kaysen. In mid-2006, Joe turned into the Chef de Cuisine at CHIVE San Diego's pioneer in inventive urban food. His innovative little plates menu is promoted as probably the best food in the city! His style is customarily French in procedure with perplexing layers of Asian and California complement."

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