#38. Few stories are as compelling as that of Chef Joey Sergentakis . After a decade abroad, Joey has returned to the U.S., bringing with him a wealth of international experience from some of the most prestigious kitchens around the globe.

As the corporate executive chef for CE LA VI, he led restaurants in Hong Kong, Singapore, Sri Lanka, Kuala Lumpur, Shanghai, Taipei, Tokyo, and Dubai. Before this venture, Joey honed his skills with the SWIRE Group and under the tutelage of Chef Gray Kunz in Hong Kong, leaving an indelible mark on the dining scene. His time with Philippe Rochat in Switzerland and at Restaurant Daniel with Chef Daniel Boulud in New York only further solidified his exceptional pedigree.

Now, back in his home state of New Jersey, Joey is making waves with his new ventures, Boschetto and Allendale Social, where he's taking a fresh turn towards casual Italian cuisine—a stark contrast to his previous focus on Southeast Asian flavors.

In a recent conversation, we delved into reminiscences about the past, the profound influence of Chef Gray, and the exciting direction of Joey's culinary artistry. It's a testament to the dynamic and ever-evolving nature of the culinary world, and a reminder of how shared experiences, even from afar, can shape a chef's unique path.

Where to find Joey Sergentakis:

Where to find host Josh Sharkey:

*Special Shoutout to Warung Rie Rie mentioned by Josh Sharkey in this episode.

In this episode, we cover:

(02:41) Background on Joey Sergentakis
(08:59) Joey's experience moving out of the U.S.
(09:40) Joey's inspiration for being a chef
(15:45) Differences and similarities between kitchens in the U.S. and kitchens across the world
(17:33) Cafe Gray Deluxe
(21:45) Mr. and Mrs. Fox
(24:07) Joey's experience in Singapore and CE LA VI
(38:24) Boschetto and Allendale Social
(49:59) Working with Gray Kunz and Joey and Josh's biggest takeaways

Joey Sergentakis on Cooking Around The World and His New Restaurant Concepts

The meez Podcast