Chef Angel Joy
Food Fanatics® Chef
Phoenix, AZ
Angel F. Joy is a Food Service and Hospitality Industries professional with 30 years of experience ranging from QSR to Fine Dining, Native American Gaming/Resort Food & Beverage Operations, and consulting. He is an award winning and published chef, holding an AAS in Culinary Arts with Dual Majors in Quantity Foods Production and Commercial Baking, and earned status as Certified Baker through the Retail Bakerís Association. Angelís love for food began at the age of three, helping around the family farm in Vega Baja, Puerto Rico with his grandfather and great uncle, tending to the fresh produce and livestock produced, true farm to table experiences. Angel would further this interest and passion while his family was stationed in Western Europe in the late 80ís, visiting countries both in front and behind the ìIron Curtainî, sampling the flavors of Europe and the Mediterranean. Angel partners back with th e community by participating in ProStart, EVIT, and C CAP culinary events, working with young culinary students who are the future chefs and restaurateurs of the industry. His philosophy on food and approach to consulting has helped many customers realize greater potential and success in their businesses.
Chef Angel Joy
Food Fanatics® Chef, Phoenix
Angel F. Joy is a Food Service and Hospitality Industries professional with 30 years of experience ranging from QSR to Fine Dining, Native American Gaming/Resort Food & Beverage Operations, and consulting. He is an award winning and published chef, holding an AAS in Culinary Arts with Dual Majors in Quantity Foods Production and Commercial Baking, and earned status as Certified Baker through the Retail Bakerís Association. Angelís love for food began at the age of three, helping around the family farm in Vega Baja, Puerto Rico with his grandfather and great uncle, tending to the fresh produce and livestock produced, true farm to table experiences. Angel would further this interest and passion while his family was stationed in Western Europe in the late 80ís, visiting countries both in front and behind the ìIron Curtainî, sampling the flavors of Europe and the Mediterranean. Angel partners back with th e community by participating in ProStart, EVIT, and C CAP culinary events, working with young culinary students who are the future chefs and restaurateurs of the industry. His philosophy on food and approach to consulting has helped many customers realize greater potential and success in their businesses.