chef joe |
Joe Scully started working in restaurants in 1977. The first job was as a Host at a very busy Houlihan's Old Place in Hackensack, New Jersey. Joe was trained in most aspects of the "Front of the House" and eventually started work as a line cook. At that time an average night at Houlihan's was around 200 hundred guests with a busy night reaching as many a 450; a very good tooth cutting experience for young Joe. Taking a transfer to Denver Colorado with Houlihan's Joe began exploring other avenues of food service, with a stint at the popular "Normandy" Restaurant and some time at Govnr's Park Restaurant.
In 1987, Joe entered the Culinary Institue of America, in Hyde Park, NY. Graduating 1st in his class, joe was offered a position at the Waldorf-Astoria Hotel. After a year in the field Joe was given a fellowship at The Culinary Institute's Escoffier Room Restaurant, a position he held for nine months until asked by Certified Master Chef Mark Erickson to move to Atlanta to become the Executive Sous chef at the prestigious Cherokee Town and Country Club. Joe worked there for three and a half years, during which time he won many awards in various cooking competitions, as well as founding two distinct food-manufacturing companies with Chef Erickson.
In the following years leading up to opening the Corner Kitchen, Joe held executive Chef positions at Indigo Coastal Grill, The Druid Hills Golf Club in Atlanta as well as the United nations in New York City.
