Chef de Cuisine Joe Ball grew up cooking alongside his mother and grandmother in his hometown of Johnsburg, Illinois.  After graduating from culinary school at Le Cordon Bleu in Chicago in 2003, Joe started at Le Vichyssoise, where he stayed for 3.5 years under the leadership of Chef Bernard Cretier. Shortly following, he continued his path of fine dining service by joining the team at Everest, under Chef Jean Joho, working his way through from pastry to lead line cook over his 4 year tenure. Wanting change, Joe moved to California, and started at Flea Street, a modern fine dining organic institution as sous chef for 3 years, before moving on to his current position with Chef Roland Passot at La Folie.