A graduate of the Culinary Institute of America, Chef Joe has been developing menus and running kitchens for over a decade. Chef Joe, partnering with our VSAG culinary resources, develops the menus, trains the kitchen operations,and implements culinary projects for VSAG Clients. Chef Joe Goetze's culinary path unfolded when he was just in high school working at the Hyatt Regency in Greenwich, Connecticut, doing just about everything in the kitchen. Encouraged by his Mom, with whom he had cooked all of his life, and confident that he wasn't interested in spending his college days sitting still, Chef Joe headed straight to the Culinary Institute of America in Hyde Park, New York and graduated in 1991. The solid background from his tenure at the Hyatt had instilled a fundamental skill set that helped him excel in culinary school and the choice of the Hyatt Regency Grand Cypress in Orlando, Florida for his externship further solidified his commitment to the craft. Heeding the best advice he ever received,“Master your palate”, Chef Joe did just that and worked his way through the best restaurants on the Florida coast(Café Max in Pompano Beach, Yucca, the Turnberry IsleResort), developing not only his palate but the specific skills that have set him apart as an amazing chef.

Chef Joe took control of his career, to be on the ground floor team to renovate and revitalize The Melrose Hotel in Dallas, Texas and was the Sous Chef at the Hotel's restaurant, The Landmark, from 1992 until 1994. Executive Chef positions followed at Sipango, City Café and Dani' Catering and then in 1997, Chef Joe found the place that would challenge his expert palate and continue to grow his career, eatZi's Market & Bakery. Chef Joe commanded this $17million/year operation, responsible for all culinary operations. In 2004, Chef Joe joined the VSAG team and began working with Clients and Partners to develop and improve restaurant and food service operations around the country.