Rising Stars: Meet Joseph Lerner

Today we’d like to introduce you to Joseph Lerner.

Hi Joseph, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I always wanted to be a Chef. Watching “Great Chefs of the World” as a kid growing up was the peak of my weekends. I think it was all the shiny stainless steel.

Sticking with my dream, it was followed through all the way throughout the school including attending Johnson & Wales University. After graduating, Marriott Hotels & Resorts was my first landing spot. There I gained extensive knowledge that is priceless and still used in my business today.

Throughout the next 18 years, I worked for a World Wide Corporation, the private business sector, helped to open up restaurants, and moved across the nation multiple times along the way. This was a wild journey I will never forget! Fast forward to the year 2020, I found myself being placed on furlough and bored within the first weeks. This is where Curate Cuisine comes in.

My business was created out of sheer boredom and wanting to showcase my talent. It picked up and picked up quickly… from doing private parties in my own home, in others’ homes, cooking classes, or selling NC Style smoked pulled pork… this was my calling.

Since then, I’ve been voted in the Top Private Chefs of Arizona, been showcased in multiple magazines, have worked when and how much I want, built a huge clientele, and recognized across the valley as one of the best in my business. It doesn’t get much better than that!

I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
One of the largest opportunities with being your own business is there is only one of you and many people request you and you only. This doesn’t bode well for expansion.

Although, I don’t mind this as I can keep what I am doing on a smaller level as being a Private Chef and not a caterer.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
The best part of being a Chef is the ability to create and develop dishes/food/presentations at your own leisure.

For me, I research, read and focus on current food trends that allow me to stay relevant in this vast food world. With that being said, one would find me using smoke in some form or fashion within my menus as it pays homage to my North Carolina roots.

Not a lot of smoke but just enough to have you ask, “what is that flavor profile in the corn puree?” It would probably be the essence of hickory smoke from smoking the fresh ears of corn.

Risk-taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
To quote from one of my top movies, Zookeeper, “You have to put your pudding cup out there.”

Meaning, no risk, no reward. Business is all about risk… we can always play it safe and not grow as an entrepreneur or we can evolve and take calculated risks that will make us that much better a business professional.

Contact Info:

• Email: curatecuisine@gmail.com
• Website: www.curatecuisine.com
• Instagram: @Curate_Cuisine
• Facebook: Curate Cuisine
• Phone: 843-364-7617