Chef Joseph Ascoli

Joseph was engaged in cooking at an early age, via his half-Greek, half-Italian mother, who prepared daily meals for a family of eight! Those values of fresh, local, communal fare never left him as he ventured through all segments of the restaurant industry. From quick service to white tablecloth establishments, his passion and knowledge grew. During the journey, Joseph received degrees in Zoology and Entomology, satisfying the research scientist in him and then circled back with a culinary degree from the famed Johnson & Wales University with honors. In 1995, he moved to Maine to become the Executive Chef of the Camden Harbour Inn. This fine dining restaurant specialized in regional cuisine with all locally grown ingredients and seasonal menus. As he yearned to merge his culinary and science disciplines, Joseph joined the Research Chef Association and a foodservice consulting firm, after which his new product development skills have been honed at both top tier independent restaurants and national chains. Joseph joined Kettle Cuisine in 2008 as Corporate Chef and was promoted to Corporate Executive Chef in 2011. His knowledge of manufacturing, experience in chain accounts, new product development cycles, culinary trends, and food science, make him an invaluable resource. His love of food, his drive and his positive outlook further exemplify Kettle Cuisine's "best in class" positioning.