Joe DiMaggio, Jr. born in Glen Cove, NY started traveling with his family at an early age, spending summers in Italy every year until he was 16. He began his career at the age of 9 years at his family’s hotel Biaggiao in Bologna, Italy. It is here that Joe immediately started washing pots and pans, until Chef Piero took notice of Joe trying to carve vegetables and saw the passion in him that would eventually grow to becoming a Chef. Chef Piero apprenticed Joe for the next 5 years on the art & science of food and cuisine. Joe painted his whole life with his love of art and food, which has brought him earned media attention.

Joe has over 28 years in the hospitality industry with most of his experience in the high quality sector of the restaurant filed. He has extensive experience in Concept Creation, Asset Management, Branding, Food Development, Restaurant Design (over 440) and Research Development for some of America’s top manufacturers.

Joe studied under acclaimed master Chef & Michelin Star recipient Jacque Maximin at the Hotel Negresco in Nice, France in 1979 and at the Hotel Les Palmiers in Saint-Raphael Beach for 2 years. He has also studied in Austria, Belgium and Japan, there under Tokyo’s most prominent Chef Kumagai Kihachi. In 1981 Joe joined Culinary Design Associates in Rome, Italy under the guidance of Bruno Taglia, Mario Penne and Aldo Del Bianco and his career soared while designing restaurants, menus and kitchens throughout Europe, the Middle East, China and Japan until 1991.

In 1991 Joe spent the summer in Florence, Italy where an event would change his life. While dining in a restaurant overlooking Florence, 3 artists were painting the skyline of the city, while Joe was watching and marveled along with the other patrons in the midst of a magical atmosphere. It was at this moment Joe decided to build a restaurant that would feature his favorite passion of Food and Art. In 1995 he opened the Wet Paint Cafe in Toronto, Canada. It featured live artists who painted on the walls, floors, ceilings and furniture. It became the place to be seen and was voted one of the Top Ten Restaurants in Canada.

Joe has received more than 400 write ups in publications in his career across all continents. Other notables include numerous appearances on television programs, cooking for numerous A-List celebrities as well as U.S. ambassadors to Japan, England, Belgium, Germany and Austria.

Joe was the Chef Spokesman for the Florida Department of Citrus from 1993 to 1998 educating countries throughout the world on the use of citrus in the cooking process for healthier cuisine. He also participated in the $40 million Food & Beverage expansion of Viejas Casino in Southern California. It is here with Creative Culinary Design that he designed five new restaurants and the 25,000 square foot kitchen, then stayed on for 2 years as the Corporate Chef and VP of Food and Beverage.

In 2001 he founded Food Innovations as CEO/Chairman, a direct source perishable company with over 5,000 exclusive perishables 24 hours from the boat, farm and ranch directly to chefs and America’s finest white tablecloth restaurants. He secured a five year contract with the second largest broadliner in America, US Foodservice. Chef Joe resigned in July 2006 to work full time on developing Sa Za.

Chef Joe DiMaggio was honored to be asked to sit on the Board of Governors for the “We are Family Foundation” an International Charity founded by Legendary Record Producer & Song Writer Nile Rodgers and Nancy Hunt, President of the WAFF Charity, among its other members, Tommy Hilfiger, Larry King, Dione Warwick, and Steven Van Zandt. In 2006, Chef Joe took part in having a school built in N’Tonfala Village in Mali, Africa through this wonderful Charity.

Chef Joe DiMaggio, Jr. has been hailed as a visionary in his theme, concept and design. He has an attitude that inspires, a focus and work ethic that translates into great culinary representations enticing the recipients to expand their consciousness of what is healthful, flavorsome cuisine!