I learned L'Arte D'Arrangiarsi — the art of creating something from nothing — from my Italian family while I was living in Italy. It's my way of expressing what it means to cook by feel, instinct, and momentary inspiration. I apply this Italian philosophy to my food creating dynamic, ingredient-driven dishes for private clients in Los Angeles.
Each year I return to Italy to visit with friends and family. While abroad I learn new skills, techniques, & dishes in addition to bringing back inspiration that I then pass onto my clients.
I began as an avid home cook that catered small parties as a hobby. After loosing my job in the great recession I enrolled at Le Cordon Bleu. During my studies, I began a small business doing meal preparations for clients. After graduating, I continued to expand my business of doing small dinner parties. I was offered an executive chef position at a catering company in which I ran for 1 year before branching off on my own. In the last 4 years I have grown my Los Angeles clientele to over 300 clients that book me for their small dinner parties to large celebrations, from holiday cocktail parties to weddings of over 250 guests.
Joey was very personable and a pleasure to work with. The presentation of his food was fabulous and the food was delicious. His homemade gelato was unbelievable good. Thank you Joey for a great experience.