Upon starting his career as Demi Chef at IFC in 2004, Joe earned promotions in rapid succession; from Chef de Partie at to Senior Chef de Partie at newly-opened restaurants H One, The Box, and G Bar, and subsequently, Sous Chef at the helm from 2006-2008. His potential fiercely unleashed, he was appointed Executive Chef opening the next Italian concept, Tuscany by H in the heart of Lan Kwai Fong. Joe continued to take the reins as Executive Chef at a new fine-dining flagship GOLD, which quickly earned a coveted Michelin star in 2012. Within the same year, he was promoted to Group Executive Chef, overseeing the opening of Strip House steakhouse styled after retro New York, also receiving a Michelin star, and the homely dining concept Comfort.
He made the move over to Causeway Bay to unveil three more booming outlets – Penthouse, Sushi To and 270 Degree Bar. Joe continues to climb the ladder of success, now thriving in the role of Director of Culinary & Operations, overseeing ZS Club’s 2 exciting restaurant concepts, MEXUS & Lee Lo Mei on 8 Lyndhurst Terrace.