KEVIN JOSEPH - PRIVATE CHEF

Thank you for taking the time to learn about me and my desire to continue to practice my craft as a private chef on land and at sea.

My objectives as of October 2020 are to explore opportunities to pursue my passions in hospitality and cuisine such that I might be of value to those in pursuit of creative and innovative dining.

As a yacht chef I bring to bare a culinary specialty that can be harnessed by charter vessels as a significant point of differentiation and marketing tool. I have a federal trademark on the term MARINE CUISINE & DelicaSEAS. This is Seafood 2.0. I have developed and mastered a collection of dishes informed by a focus on the most sustainable, responsible and healthy fish, shellfish, crustaceans, gastropods and marine vegetation. Many photos and dishes can be viewed below.

OFFICIAL PRIVATE / YACHT CHEF CV

REFERENCES, LETTERS OF RECOMMENDATION & TESTIMONIALS

BRIEF BIOGRAPHY

SAMPLE MENUS

BRIEF HOSPITALITY EXPERIENCE OVERVIEW

  • Grew Up in a Seafood Restaurant Family with operations in NY & Florida including

    • East Hampton (Springs) NY - The Fat Flounder - 1971 - 1978

    • East Hampton (Montauk) NY - The Flying Fish - 1960 - 1976

    • Bonita Springs, FL - McCully’s Rooftop Restaurnant 1976 - 1998

  • 1993 - 2005 I worked in just about every role one can in the restaurant business. First, in our family restaurants and then, during college I stuck to the front of house as waiter and bartender at various high end restaurants in Boulder, Colorado.

  • 2011 - Present, Founder of New York Oyster Week, a celebration of the history, culture, cuisine, economy & ecology of Oysters in NY. Having presented this 8 years in a row we have produced at least 60 public, ticketed events in the process, shucked and served an estimated 500,000 oysters and contributed an estimated 1,000,000 oyster shells to oyster reef restoration projects like Billion Oyster Project. Some of our events saw as many as 25,000 oysters shucked and served to 1,000 + guests. Others were very boutique, small and specialized for a small group of guests. We have worked with beer, wine & spirits brands from around the world and sponsors of all other kinds as well. We will pause in 2020 due to COVID.

  • 2014 - Present, Creator of International Oyster Day, November 18th. An alternative to August 5th, or National Oyster Day, which is a TERRIBLE day to celebrate oysters in the Northern Hemisphere for at least 5 reasons.

  • 2013 - Present, Founder of The OysterHood, a global digital community for oyster loving consumers, members of the oyster trade and brands looking to engage in Oyster Related Marketing.

  • 2013 - Present, Founder of Empire Oyster, a vertically integrated oyster company based in NY. Founded in 2013, Empire Oyster has been catering raw bars and offering the finest MARINE CUISINE to dozens of clients. We had been consultants to seafood distributors, restauranteurs and oyster farmers as well, with great success. We are currently partnering with a group to bring the first ever oyster farm to Springs & Amagansett, hamlets of the Town of East Hampton. We are also on several of our own culinary concepts including RAW BARge (1959, 50’ Tug Boat Conversion to a Raw Bar) and a collection of oyster / culinary destinations around the US & Canada.

  • 2017 - Present, Founder of Oysters Unlimited, a non-profit committed to oyster habitat preservation, conservation and restoration.

  • 2013 - Present, Founder of Mashomack Paddle Board Outfitters, based in Sag Harbor, NY (which is adjacent to Mashomack Preserve on Shelter Island). I offer an elite level of service and instruction with a private, bespoke offering for beginners or elite paddlers. As a Fully Certified SUP pro since 2013 I have paddled roughly 10,000 miles of open ocean, river, lake and bay paddling experience in NY, FL, CO, CT, MA, NJ, SC, NC, VA, GA, MS, AL and RI.

  • Professional Ski Instructor 1984-2006 (Including several seasons in Vail, CO & St Moritz, Switzerland). I began teaching skiing in New York’s Catskill Mountains at age 13. In 1995 I earned his Full Certification for Professional Ski Instructors of America. I have skied about 1500 days in 7 countries and 2 continents. Most of my experience in CO came after IU went to college in Boulder. MY experience in Vail was almost entirely request private bookings with only 2 families over 6 seasons. My ability to speak German, my experience, reputation, connections and my full certification allowed me to do something that, at that time, no other American ever had: Teach skiing at the most elite ski school on earth. This was Suvretta House in St. Moritz, CH. The Leading Hotel of The World had its own private ski school.