Grano Restaurant Crédit de cartes-cadeaux

Chef Joel Gargano, a Connecticut native and son of Italian bakers, began learning the trade in his parents' bakery at a young age with his father. It didn’t take long for him to discover the gratification from cooking. As graduate of Johnson and Wales, finishing with a Masters Degree in Culinary Education, the aspiring chef always connected teaching and cooking. While holding positions as an educator, Joel has been cooking professionally for 16 years. The chef has worked in several top kitchens in New England such as Chez Pascal in Providence, RI, Union League Cafe in New Haven, CT, and Bar Bouchée in Madison, CT. More recently Chef Joel has spent time at Millwright’s Restaurant and Tavern in Simsbury, CT under James Beard Foundation Semi-Finalist Tyler Anderson and at LINCOLN Ristorante in New York City under former Per Se Chef Jonathan Benno. Chef also designed and ran a successful food program for a student financial services company based in New Haven, CT. 

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