JOE
PIAZZA
CEC, CCA, AAC
Club Experience
After graduating from the Culinary Institute of America, Hyde Park, New York, Chef Joe started working as the Executive Chef at Irondequoit County Club in Rochester NY. After a few years, he then went to work for Chef Dan Scannell, CMC and two time Culinary Olympian. From there Chef Joe's career continued to grow within the country club sector.
Country Club of Buffalo
Buffalo, NY
​
Executive Chef - 06/17 - present
-
Responsible for overseeing all day to day culinary operations
-
Including 1 a la carte restaurant, banquet department, and 2 seasonal outlets
-
Evaluate and supervise staff of 20 full-time employees and 5 seasonal employees
-
Including recruiting, training, purchasing, sanitation, scheduling
-
Work in conjunction with Club House Management of yearly budgeting and food cost
-
Manage a $2 million annual food and beverage program
-
Created In-House Dry Aged Meat Program
-
Develop new food concepts and menus on a monthly basis, and Table 101, highlighting regional cuisine for enhanced dining experience
-
Recognized as a Platinum Country Club of America
Congressional Country Club
Bethesda, MD
​
Executive Chef – 09/12 - 06/17
-
Responsible for overseeing all day to day culinary operations
-
Including 4 a la carte restaurants, banquet department, pastry department, 4 seasonal outlets
-
Evaluate and supervise staff of 65 plus full-time employees and 15 seasonal employees
-
Including recruiting, training, purchasing, sanitation, scheduling
-
Work in conjunction with the Club House Management for yearly budgeting and food cost
-
Manage a $9 million annual food and beverage program
-
Developed new food concept, Table 101, highlighting regional cuisine for enhanced kitchen dining experience
-
Oversaw design and construction of new kitchen and restaurant renovation, 2014/2015
-
Recognized as a the #1 Platinum Country Club of America 2016
-
Host of bi-annual PGA Tour
Cherry Hills Country Club
Cherry Hills Village, CO
Executive Chef – 06/06 – 09/12
-
Coordinated all food service and preparation for the 2012 U.S. Amateur
-
Responsible for overseeing all day to day culinary operations
-
Supervise and manage a staff of 20 full-time employees and 10 seasonal chefs
-
Manage recruiting, training, purchasing, sanitation and scheduling
-
Work in conjunction with the Club House Director for yearly budgeting and food cost
-
Responsible for managing $2.7 million annual food and beverage program revenue
-
Recognized as a Platinum Country Club of America
-
American Culinary Federation’s Achievement of Excellence Award 2005
-
Host of 2005 U.S. Women’s Open Championship
Executive Sous Chef – 05/05 – 06/06
Oak Hill Country Club
Rochester, NY
Executive Sous Chef – 01/01 - 04/05
-
Recognized as Platinum Club of America
-
Assisted in the coordination of the food services and programs for 2003 PGA Championship
-
Worked with culinary team of 25 employees
-
$2.7 million annual food and beverage revenue