At the age of fifteen Joseph began his kitchen apprenticeship in Budapest Hungary. Upon graduation he worked for two years in Rome and immigrated to Canada in 1972. In 1993 Joseph joined the Ontario Jockey Club (OJC) as Club House manager responsible for the kitchen and dining room operations. Joseph was later promoted to the position of Executive Chef for all of the OJC kitchen operation’s from Woodbine to Fort Erie. In 2000 Joseph opened the Mohawk slot and Woodbine slot food operations in addition to overseeing the opening of Turf and Wegz Stadium Bar.
Joseph has worked in various positions with some premier hotels in Toronto, and has participated twice in the Taste of Toronto Gala Dinners, and the Dinner of the Decade. Joseph is closely involved with the education of young chefs as a teaching professor at Humber Collage. Joseph has also served as an adviser for curriculum development with the Toronto separate school board for endangered youth. He is an active and hand’s on supporter of children related charities.
Joseph is a firm believer of cooking from scratch, and to use the freshest seasonal market products available from local markets throughout all of his operations while also paying close attention to the safe food handling of all food products. Joseph believes the life of a chef is on ongoing learning process which never ends and that a chef without passion is nothing more than a good soup without salt.