Born in Utuado, Puerto Rico, and a graduate of the Caribbean Culinary Institute, Chef Joel began his culinary journey in San Juan, working alongside some of the island’s most respected chefs. Over the years, his career has taken him across the U.S. from New York and Missouri to Arkansas, New Orleans, and the U.S. Virgin Islands gaining extensive experience in hotels, restaurants, and corporate food service operations.

Currently based in Florida, Chef Joel serves as the Executive Chef for a nonprofit organization that supports individuals with disabilities. In this role, he oversees the daily operation of the kitchen, in house and offsite caterings, private experience dinners. He plays a key role in managing, hiring, training, and mentoring kitchen staff while fostering a positive and inclusive learning environment.

Chef Joel has completed Harvard X Science & Cooking: Fermentation course, deepening his understanding of food science and traditional preservation methods skills that enhance both his culinary instruction and creative approach to food. With a passion for mentorship, accessibility, and culinary excellence, Chef Joel believes in the power of food to educate, empower, and bring people together—one plate at a time.