Joe DiAngelis

Executive Chef - Catering, R/A

Chef Joseph DiAngelis began his executive culinary career in 1995. After attending New York City Technical College for Culinary Arts, he completed his apprenticeship at Hotel de France in Auch, France. When his time abroad ended, he joined Restaurant Associates at the Trustees Dining Room at the Metropolitan Museum of Modern Art. He then moved to the American Museum of Natural History before reopening Windows of the World as the Banquet Sous Chef. Several years later, he moved to the Century Club and was the Executive Sous Chef for over a dozen years. He then took on the role of Executive Chef at the Vanderbilt, South Finn Grill, and Grand Oaks Country Club in Staten Island, where he was simultaneously responsible for all 3 properties. He then went on to run Carmines Italian Restaurant in Times Square, which at the time was the highest-grossing private restaurant in the country, and most recently Warner Media, where he ran the conference center catering and café programs. 

Joe is admired for his dedication to his clients, menu planning, and his passion for improving the guest experience in any way possible. He continuously strives to build upon his vision of creating exemplary dishes while also encouraging a rewarding environment for his entire team.