Current Residency: Los Angeles, CA
Occupation: Executive Chef, Cal Mare
Joe Sasto dove head-first into the restaurant industry by mentoring under some of the Bay Area’s most acclaimed chefs and restaurateurs. He found his love for cooking as a child, spending time in the kitchen with his mother. Instead of taking the traditional path of culinary school, he spent his undergraduate years at University of California at Davis, largely sustained by cooking gigs and his driving passion for food. Making his own way and after earning his Bachelor’s degree, in 2010, he opened a restaurant as a line cook in Ukiah, CA, earning a swift education in the business, its pitfalls, and a passion of the restaurant world. Following a break to travel through Europe, Joe brought his newfound international inspiration to San Francisco at Quince’s rustic Italian sister-restaurant Cotogna, before moving over to Quince. Under Chef Michael Tusk, he spent three years at the three-Michelin-starred restaurant, learning the ropes and roots from one of America’s most celebrated Italian-influenced chefs. He was ultimately trusted to manage the handmade pasta program. Chef Joe then moved on to become Executive Sous Chef at Lazy Bear with Chef David Barzelay where he brought his pasta prowess and attention-to-detail working with Bay Area products and producers with great reverence. He recently moved to Los Angeles to serve as Executive Chef at Michael Mina and Adam Sobel’s new restaurant Cal Mare.