Chef Joseph Davey

Chef Instructor

With over 12 years in the restaurant industry Chef Joseph has been focused to become an intricate part of the culinary world.  At age 16 he began his career at a Mexican restaurant making tortillas from scratch.  After this job, he decided to take his career a step further and enrolled in culinary school at Johnson & Wales University in Charleston, South Carolina.  During his tenure at school he worked at acclaimed 5 star 5 diamond Relais & Chateau property called Peninsula Grill. Upon completing culinary school, Chef Joseph moved back to Indianapolis working at various restaurants moving his way up the ranks.  After his tenure in Indianapolis he moved to Chicago and got offered a job at 3 Michelin star rated Alinea working under Grant Achatz which had just got voted the best restaurant in North America by Food and Wine Magazine.  Chef Joseph started as a commis and worked his way up to tournant, working in different areas in the kitchen.   It is currently ranked number seven restaurant in the world by Pellegrino which ranks the 50 best restaurants  in the world.  After a two year stint at Alinea, Chef Joseph got offered a sous chef job at 2 Michelin Star ranked Avenues under Curtis Duffy in the Peninsula Hotel.  Chef Joseph worked under Curtis at Alinea where he was the Chef de Cuisine. In only three months Avenues was rated 4 stars by all major publications in the Chicago area.  Upon leaving Avenues Chef Joseph again moved back to Indiana to take on a management position at The Oceanaire Seafood Room.  Chef Joseph had always wanted to teach and when an opportunity came open, he jumped at the chance to become part of the team here at The Chef's Academy.  Chef Joseph looks forward to sharing his vast knowledge of the different cuisines of the world along with fun and interesting ways in which to do them.