Joe began his impressive 30-plus years in restaurant operations and management as a modest line cook in his early teens. He accumulated much experience working both front and back of the house while he attended John Jay School of Criminal Justice before becoming a New York City police officer at age 20. As a policeman on the streets, Joe refined his natural eye for attention to detail as well as his ability to immediately access, process and resolve a quagmire of problems efficiently. Injured in the line of duty a few years later, he funneled his energies back into serving others through food.
His professional restaurant career began at Yonkers Raceway in Yonkers, New York when, hired by the Rooney family of the NFL’s Pittsburgh Steelers, he served as maître d’ managing a four-star, 1,400-seat dining room of New York’s top society.
Five years later, in 1995, he moved to Las Vegas where he orchestrated a successful turnaround of Sfuzzi from Chapter 11. He went on to create Portobella in Summerlin, Las Vegas, and oversee the acclaimed Tre Visi and La Scala restaurants at the MGM Grand Hotel & Casino.
In 1999, he moved to Dallas to open up Nick & Sam’s Steakhouse with partner, Philip Romano. With the restaurant’s success, he expanded the company by creating Coalvines, now located throughout DFW and in Kansas City. Additionally, he opened Medici, and since then has opened two Nick & Sam’s Grills. In 2015, he opened Biergarten on Lamar and Coalvines at the Omni in Dallas. Looking toward 2016, he is excited to welcome patrons to Quill Lounge in the Dallas Design district, Dos Jefes in Uptown Dallas and Coalvines at Cityline in Richardson.
Joe is recognized for his consummate professionalism, dedicated work ethic, high service standard expectations, and his pleasantly methodical and meticulous approach to business. He is recognized as one of the best restaurant leaders in the industry. A native of the Bronx, New York, he presently resides in Dallas, Texas with his wife and 3 children.