Joe Carlo Catering

When Joe was twelve years old he began to show interested in flavors, tastes and smells. Following his family steps, Joe Lopes started cooking when he was nineteen in a traditional Brazilian cuisine. To be a chef and restaurateur of excellence, Joe have received his training in SENAC-ES Brazil and was accomplished French Culinary Institute and specialized in French Cuisine. In New York his first job was as a kitchen helper at the "Between the Bread Cafe" in Manhattan. His talent and love for cooking led him to be a chef and ran a buffet in renowned Restaurants as Canal Bar, La Topiare, Mr. Fuji’s. Growing in wisdom and gaining experience as chef, today Joe serves up to 5,000 people per event. In 1991 he became Executive Chef and in 2009 he was invited to participate in the kitchen assembly of the New Yankee Station, where he worked for 2 years. Always innovating in its creations the Executive Chef Joe specializes in Kosher Culinary. His Kitchen is marked by the accented seasoning, quality of the ingredients and a strong characteristic his is daring in the creation and elaboration of its dishes.