Joe DiMaggio Jr.

Joe DiMaggio, Jr. born in Glen Cove, N.Y. started traveling with his family at an early age, spending the summers in Italy every year until he was 16. He began his career at the age of nine years old at his family’s hotel “Biaggi” in Bologna, Italy, in which he immediately started washing pots and pans, until Chef Piero Carbonetti took notice of him trying to carve vegetables and saw in Joe a passion that would one day grow into more than becoming a chef. Chef Piero took to Joe and apprenticed him for the next 5 years, tutoring him on the art & aspects of excellent cuisine. Joe has painted his whole life and his love of art and food has brought him earned media attention.

“Joe’s passion for cooking is evident in a taste I’ve never experienced before”, quoted by famed food writer and author, Craig Claiborne, NY Times, at the Taste of Italy, in Boca Raton, Florida 1989.

In 1989, Joe opened “Maggio’s” in Boca Raton, Florida, which received 4 star accolades, Best New Restaurant of the Year, and attracted the A-List celebrity crowd.

Joe has over 35 years in the hospitality industry with most of his experience in the high quality sector of the restaurant field. He has a broad history of Theme & Concept Creation, Asset Management, Branding Analysis, Concept Food Design, Restaurant Design (over 250), and Research & Development for some of America’s top manufacturers. Joe studied under acclaimed Master Chef & Michelin Star recipient Jacque Maximan at the Hotel Negresco in Nice, France in 1979 and at the Hotel Les Palmiers in Saint-Raphael Beach, for 2 years; he also studied in Austria, Belgium and Japan as well under Tokyo’s most preeminent Chef Kumagai Kihachi. In 1981 he joined “IRG” & “Culinary Design Associates” in Rome, Italy under the guidance of, Jack Kimball, Bruno Taglia, Mario Penne and Aldo Del Bianco and his career soared, designing restaurants, menus & kitchens around Europe, the Middle East, China & Japan, until 2016.

In 1991, Joe spent the summer in Florence, Italy were an event would change his life. While there, he was dining in a restaurant overlooking Florence, where three artists were painting the skyline of the city, Joe was watching the patrons watching the artist and how they marveled and were inspired by being in this atmosphere. Joe decided right there to build a restaurant that would feature two of the world’s greatest passions “Food & Art.” In 1995, Joe’s dream of building the “Wet Paint Café” came to fruition in Toronto, Canada, a restaurant that featured “Live Artists” painting while guests were dining. It immediately became the place to be seen, A-List Celebes packed the restaurant and it received over 90 write-ups the first 3 months in business including Top

Ten Best Restaurants in Canada, and accolades as “Everything on the Menu is Astonishing and what isn’t is Superb”, by Food Critic Cynthia Wine, for the Toronto Star.

Joe has received over 400 write-ups in his career throughout the world including numerous television show appearances, and has cooked for many A-List Celebrities as well as the US Ambassadors to Japan, England, Belgium, Germany, and Austria.

Joe has acted as Chef Spokesperson for the Florida Department of Citrus from 1993 to 1998 educating countries around the world on the use of citrus in the cooking process for healthier cuisine. He has been involved in Research and Development for Kraft Foods, Madison, Wisconsin, Pomi in Modena, Italy, and LSG Sky-Chefs in Dallas, Texas among others. He participated in the $40 Million Food & Beverage expansion with Creative Culinary Design, Inc. for the Viejas Tribe Casino in Southern California, designing 5 new restaurants and a 25,000sqft kitchen, then staying on as acting Corporate Chef & Vice President of Food & Beverage for 2 years.

In 2001, Joe founded Food Innovations, Inc. a company designed to help Chefs attain the freshest ingredients direct form the source, including over 5000 perishables and hard to get items. The company is operated by chefs and has thousands of customers throughout the United States.

In May 2016, Chef Joe met Sherry and Tom. They struck a friendship and invited Chef Joe to their restaurant to look it over and see if there was something he can do to spice it up. Well, the rest is history. The incarnation of Cafe BarBosso was formulated, implemented, skyrocketed. The rest is history.

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