When we write about restaurants and fine dining, we make it a priority to celebrate the chef responsible for an eatery’s identity; the man or woman who imbues that establishment with personality, excitement, flavor (in more ways than one) and energy; the performer with the experience – and creativity – necessary to strengthen the history and tradition of a beloved institution; the leader with the respect indispensable to mastering a discipline that is as arduous as it is artistic; that is as challenging as it is comforting.
One such person who embodies these virtues, and upholds these values, is Joseph Mallol, Executive Chef of Harry’s Café & Steak.
His career, which reads like a gastronomic tour of international renown and domestic repute, from his formal training at the French Culinary Institute to his youthful days as a worker in his family’s kitchen, from his labor in the old whaling towns of Long Island to his itinerant apprenticeships throughout the island of Manhattan, Joseph is a chef with a record of extensive study and more than a quarter-century of noteworthy achievements.
We salute his passion for invention, based on his palette for great taste and his eye for presentation.
We express, in words, what Joseph represents, in his actions – excellence.
He symbolizes the best of his profession.
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