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Joey Altman
Joey Altman was born in Miami, Florida, and was raised in the Catskill Mountains of New York. He began his culinary training at the age of 16 and is now one of the country's foremost chefs specializing in multicultural cuisine. He has worked with famed chefs across the United States and around the world. Altman graduated and received the Chef de Cuisine Award from Sullivan County Community College in the "Borscht Belt" of the Catskills. In Lyons, France, he trained under his mentor, Chef Bernard Constantin of the Hotel Larivoire. He then moved to Boston, where he worked for Chef Bob Kincaide at Harvest in Cambridge. Altman also worked with Emeril Lagasse at Commander's Palace in New Orleans. Utilizing his international background, he has worked as a chef and consulted for many notable restaurants across the country. In San Francisco, Joey Altman worked as a chef at Jeremiah Tower's famed restaurant, Stars. He has also worked for San Francisco's top caterers; being a blues guitarist, he most enjoyed the down-and-dirty backstage catering to the world's top rock acts that he did for Bill Graham Presents. In 1989, at the age of 25, Altman opened Miss Pearl's Jam House in San Francisco, where he garnered three- and four-star reviews for his tropical dishes inspired by Caribbean, Cajun, creole and Pacific Rim cuisine. From 1998 to 2002, Altman was owner and executive chef of Wild Hare in Menlo Park, a 140-seat restaurant serving contemporary American cuisine, specializing in wild game and exotic meats and fowl. Critics have described Altman's cooking as "bold," "colorful," and "sophisticated yet whimsical," with "layers of flavors." Altman's local cooking show, Bay Café, shown on KRON Channel 4 in San Francisco, California, has won three James Beard Foundation awards and has a dedicated Bay Area following. Nationally, Altman made a splash with two Food Network series, Appetite for Adventure, an outdoor sport and adventure show demonstrating how people can enjoy gourmet food in the great outdoors, and Tasting Napa, a travelogue showcasing the best food, wine and sites of Northern California's wine country. Joey's high-energy and entertaining teaching style turns his frequently sold-out cooking classes at cooking schools around the Bay Area into lifestyle celebration parties. Aside from his culinary expertise, Altman is a blues guitarist in the Back Burner Blues Band, an all-chef band that plays charity events and raises money for local food charities through monthly gigs at restaurants and clubs. The band was featured in a 2003 Gourmet magazine article on musician chefs by Rolling Stone magazine writer Ben Fong-Torres. Joey Altman now resides in San Francisco with his wife and three children. October 3 - 10, 2012
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Chef Joey Altman has been working with Diageo Chateau & Estate Wines in an advisory capacity for several years, as a culinary specialist and food and wine-pairing expert. In 2005, Joey officially became the DC&E Chef Spokesperson.
