Today we’d like to introduce you to Chef Joseph Andrade
Hi Chef Joseph, thanks for joining us today. We’d love for you to start by introducing yourself.
Last time we met I talked all about how I started as a kid growing up watching , iron chef shows and emeril that made me want to be a chef. All the way from going to Miami and going wild with artistic plating making a difference in the steakhouse cuisine.
You kinda get tired of that scenario, instead cooking for someone else’s foundation. In 2023 I made the move and now cooking what I want to do.
I moved back to Martin county and found myself leading the culinary scene in Hobe Sound at The Grove Cucina and wine .
Here I’m making my own foundation, and it’s paying off, the food I make now is very elevated especially around this neighborhood. I’m a chef who likes diversity, during summer months this area becomes like a graveyard so my solution for everyone to come in is do Sunday supper theme dinners.
So far it is paying off, I’m a man with many talents. I’m into all cuisines & cultures that I’m down for a good hamburger or a rich ramen to make for my patrons
Our wine dinners are like a foodies paradise . Luis Reyneri Advanced sommelier picks the theme wine for the Month and I orchestrate a menu vast with flavors and umami. Sometimes it’s challenging, but in the end I end up facing the obstacles.
So far we have conjured up cuisines of South Africa, Italy, France & India . My plan Is to make International Foods with that regions wine , just have to do a little more research.
Hopefully by the next article I will give you more details on my Sunday pop-ups I’m curating to become something big.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Don’t always think that the back of the house is easy, there’s always something going on back there. To employees coming in with hangovers always calling out sick. Maintenance sometimes the dishwasher is out or a steam tables function is inoperable .
Everyone thinks I just cook. In the Kitchen you must be a pyrotechnic, Doctor, plumber ect.
So by Now I should have a PHD in all these practices
Never easy, but always expect the day not to be peachy.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m a professional chef by trade. I’d like to learn more about Asian delicacies and different ethnic cultures , right now I’m specializing in Mediterranean cooking all countries aligned. When it comes to it being involved in the SOBEWFF in Miami. There are thousands of chefs each trying to be heard , within our Industry I just do what’s right in my heart and go beyond hopefully one day my Voice will be heard so everyone can enjoy my great food.
What matters most to you? Why?
A great service, and excellent tasting food.
In short if I’m serving mediocre food I have failed myself as a chef.
If I create something that hits everyone’s soul . It makes me extremely happy.
Contact Info:
- Website: https://Thegrovehobesound.com
- Instagram: ChefJosephandrade
- Twitter: ChefJosephAndra
- Youtube: @chefjosephandradechefsdayo6139
