Joe Beck graduated from the Culinary Institute of America at the top of his class in 1998. Before that, he worked in his native Columbus, Ohio, as a cook at Handke’s Cuisine and Grand Vu, and as the sous chef of Tapatio Restaurant. After graduating from the C.I.A. and his externship at Hamersley’s Bistro in Back Bay Boston, Joe worked at Kinkead’s. Joe got his first taste of catering when he went to work for the American Medical Association, for which he catered staff briefings and political events.
In 2000, Joe Beck came on board at Susan Gage Caterers, first as the sous chef for two years, then as executive chef, leading a team of twenty cooks through roughly 2,200 annual event menus.
Joe Beck lives in Silver Spring with his wife and two children.