Joseph Doyle

Executive Chef

Location

Anaheim, CA

Nationality

United States Flag

Average Work Week

60-80

Executive Chef Director of Operations Honda Center
Chef Joseph “Jo-Jo” Doyle serves as the Executive Chef Director of Honda Center. This is the first role of its kind in the Sports and Entertainment sector. The Executive Chef Director position sets him at the helm to oversee every aspect of the 23M food and beverage company. Chef Doyle considers the role the culmination of over 20 years in the industry. He says, “it’s the role I have worked my whole life to achieve”. As of July, 2013, Honda Center took its food and beverage operations in-house, a venture that only a very small number of arenas have taken on. Doyle assisted with the development of the division including menus, procedures and culture. Not only is he the Chef of Honda Center, he is also a founding member of Extreme Culinary Outfitters. A clothing line for chefs by chefs, Doyle runs ECO with his wife, Gina. They founded the company in 2010 and have enjoyed the experience and platform it has given them to be an advocate for the culinary industry. You can find Chef Jo-Jo giving talks to Culinary Schools in the local area as much as his schedule allows. Bringing with him over 16 years of experience, Chef Doyle is responsible for managing all food and beverage offerings at Honda Center, including The Grand Terrace, Jack Daniel’s Old No. 7 Club restaurant and bar, concessions and catering and Honda Center’s brand new restaurant Standing ‘O’. Before the sports and entertainment venue industry, Chef Doyle gained experience in numerous gourmet restaurants. He worked with two well respected James Beard Award-winning chefs, as well as a “Top Chef” alum. Born and raised in Tallahassee, FL, Jo-Jo spent summers with family in Mobile, AL and New Orleans, LA. The unique flavors of these regions have had a strong influence in his cooking and he continues to use his own family recipes with southern and Creole flavors, including his Country Succotash, Seafood Creole and Country Stewed Beans.Chef Doyle’s cuisine has been described as clean and unrestricted and with a focus on creating perfected traditional dishes balanced with innovative twists.

My Advice

In this field you can not settle, you are going to have to work hard to get to the top. However, the field is struggling to keep people in it because of the hours and work-life balance that it can take away. If you want to be the best you need to work with the best. If you want a lot out of this life you are going to have to work hard to get it. People in this business love working hard and having fun just be sure the fun does not drive you off course. You always need to challenge yourself and realize you don’t know everything and you can learn from everyone.
Culinary Arts can be glamorized in the end it is a trade skill that pays skilled wages. There are good and bad things that come with it. Just know going in it takes a lot, and you will have to sacrifice a lot to get to the top. This is job is not for everyone, but it is the job that I love and feel like I was made to do it.
If it is for you, you will feel the same way.

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