Joseph Letta :: CHEF'S ROLL :: The Professional Chef Network

Joseph Letta

I've been in the industry for 20 years and love every bit of it. I don't know everything but am willing to learn as much as possible. I can't wait to see what the future holds.
Bay scallops, shrimp and clams in a tomato saffron broth surrounding wild grain rice
Chacha's. Rochester, NY
Executive Chef. 1-2 yrs
Six50 blackoven . Rochester, NY
Head Chef. < 1 yr
Havana cabana. Rochester, NY
Executive Sous Chef. 1-2 yrs
BOH operations
Food/menu costing
Food sanitation
Inventory control
Kitchen management
Safe food handling
BOH operations
Fish butchery
Joseph Letta
Joseph Letta
Rochester, NY
United States

Porterhouse steak seafood and scotch

I started from the very bottom, in a dish pit with only a 3 sink, and have steadily made my way to where I am today. I strive to be better than I was yesterday and know where my life is going to eventually lead but am enjoying the journey. Will you be a part of it, only time will tell.