Rising Stars of La Folie
Menu collaboration by Joe Ball and Dan Filice
Monday, September 19, 2016
$60 Wine Pairing
+8.75% tax + 20% gratuity
Sous Chef - Joseph Ball
Sous chef 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.
Dan Filice, a native of Sunnyvale, California, has his family to thank for his career in the kitchen. As a member of a proudly Italian family, his earliest memories revolve around the kitchen: making gnocchi with his grandparents, cooking classes with his parents, and of course eating and enjoying the results of all the hard work.
After graduating from Santa Clara University in 2010 with a degree in Classical Studies, Dan decided to pursue his first passion and try his hand at cooking professionally. While attending basic cooking classes at JobTrain Works in Palo Alto, Dan was hired at Flea Street Café in Menlo Park, an organic California restaurant where he first worked with Chef Joe Ball. Dan’s time at Flea Street confirmed that he had made the right choice of career. He next moved to Chicago to work for Chef Jean Joho at Everest, an Alsatian restaurant that inspired Dan’s love of regional French cuisine. After four years at Everest, Dan returned to the Bay Area to work at La Folie