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Hidden Gems: Meet Joe Muscarello of The Chef Joe

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Today we’d like to introduce you to Joe Muscarello.

Hi Joe, so excited to have you on the platform. So before we get into questions about your work life, how can you bring our readers up to speed on your story and how you got to where you are today?
Let’s see. I started as a Dish Washer and worked up to Sous by 18. Then was thrown a curveball to go into Production/Manufacturing and held many positions there, including being an Industrial Engineer. But I continually I missed the organized chaos of the Kitchens, so I went to Culinary School and returned, starting over as a Prepcook and Stage, then working my way up once again. I have been very fortunate to have opened several restaurants and wine bars for people. I have worked everything from the neighborhood bar and grill to the private clubs to guest Chef in Spain. I have held every position, from Dishwasher to Food and Beverage Manager.

After years of building businesses for others, I decided to pivot and build one for myself, and Seattle Chef Joe was created. For 8 years, I held several Top 10 positions on various lists relating to Catering, Personal Chefing, and Cooking Instructor. From Personal Chef and Weekly Meals, Catering, Cooking Classes, and Diet Coaching to Consulting, I happily embarked on every challenge, from Traveling with Clients to Fundraising to support School Programs and other philanthropic interests (music, art, and cooking focused as well as pet rescue fundraising).

I have been extremely fortunate to design Farm-to-Table Lunch Programs for Private Schools, Consult Restaurant and Non-Restaurant Owners on Business Building, Work with Doctors and Naturopaths, and Help their clients with Weekly Meals. However, Covid shut down most of Western Washington, and having a business that requires you to be in person, well that disappeared almost instantly. For a couple of years, I worked where I could and even picked up part-time jobs until it looked as though Washington was going to go back into quarantine; I then made the decision it was time to close what I had built and move somewhere that I could go back to work. And Phoenix was the first that had a job offer. I started cooking in Mesa decades ago, so it is interesting to be back and see how it has changed here. Since returning to Arizona, I have been chiefly Consulting and Teaching Personalized Cooking Classes. I will be expanding to Personalized In Home Catering and Meals again.

We all face challenges, but looking back, would you describe it as a relatively smooth road?
It has been a fantastic adventure, sometimes easier than others. There have been times that I would be doing photoshoots and interviews for the restaurant I was running but have eviction notices on my apartment door because the owners were months behind on pay checks. It has been an interesting dichotomy – on the one hand, you are plating with edible Gold, and on the other, you can barely cover your cell phone bill, and it all happens on the same day. But you learn and grow from every situation. You have to find ways to enjoy the lows so you can appreciate the highs. Remember, everything is negotiable, and even if you get a “No,” you are no worse off than before. And it is not just the financial piece. A lot of us restaurant folks work extremely hard and party to match. However, for most of us, there comes a time to reconcile, and you must decide which route you want to take for your life. I have worked with several highly talented folks who put the restaurant second to partying. Ask any seasoned Chef or GM, and we can tell you some stories of the folks we lost along the way whom we looked up to, but they never saw in themselves what we saw in them. That is the most challenging part of this field.

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
I am a Personal Chef and Caterer. I have been on several Top Lists for Personal Chef, Catering, Wedding Catering, and Cooking Lessons. I have been extremely fortunate to work with some of the best chefs and cooks over the years and work side by side with Doctors and Naturopaths, so I can take the knowledge I’ve gained from both worlds and design your meals to fit your dietary needs.

Everyone asks what a Personal Chef is. Easy, I will bring the Restaurant to you. Examples would be Weekly Meal Drops, Date Night or Event Catering, or even helping you learn new skills in the kitchen. If it has food associated with it, I can plan it no matter the location, whether it is in your kitchen or on a mountain. I’ve even been able to go dog sledding in this profession. My specialty is really pairing the person with their ingredients. Everyone is so busy chasing the dream that sometimes food can seem daunting, and that is where I come in. I am very, very happy to take care of that for you.

I am most known for my creativity in the kitchen. You can give me 500 “no’s” of what you cannot have, and I will still build upon the “yes’s.” And not just creativity but Customer Service. You’re different from the person next to you, and your event won’t be either. I’ve also won a few Paella Contests along the way and been part of a couple of Art Shows, designing special bites to go along with the art being showcased.

Before we let you go, we’ve got to ask if you have any advice for those just starting.
Get out there! My favorite Chinese saying: reading ten thousand books is not as good as traveling ten thousand miles or the Japanese Proverb: “Fall seven times, stand up eight.” You cannot hide from the life you want. You need to be out there so it can find you. And always find the positive and smile. No one wants to be around a person frowning. Why would you want to do business with them? Remember, if your time is valuable, so are the persons you are interacting with, so be respectful of their time and treat it as if it were your own.

Pricing:

  • Catering/Events – Depend on the scope of work.
  • Weekly and Classes are Groceries + Time
  • Consulting is Hourly and Supplies (if needed)

Contact Info:

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