Creating Authentic American Cuisine with a Coastal Flair and Distinctive Flavors

Joël Eugène Born and Raised in Laplèn Haiti. Joël took a chance one day by knocking on the back door of the kitchen of the Ashmont Grill, a Dorchester neighborhood restaurant serving American cuisine. After telling the chef he wanted to learn how to cook, he was told to come back the next day. He would worked there part time as a garde manger cook. Months later, he would joined the Harvard club of Boston, a prestigious private city club where he would cook full time in the morning and attend Le Cordon Bleu College of Culinary Arts at night. During his time in New England, he worked at different country clubs in the south shore and northwest of Boston. He worked as Banquet and Executive sous chef at multiple hotels and restaurants throughout Boston, Massachusetts and Newport, Rhode Island. Chef Joël took the role of executive chef at blu violet and has been instrumental in curating an authentic and inspiring menu with a fusion of flavors inspired by his heritage and unique vision. 

Born in Westerly Rhode Island, Steven grew up in Stonington Connecticut and has worked in the hospitality industry for the last 22 years. Steven began his hospitality career working at the age of 15 as a bus boy for a local restaurant in downtown Westerly, where he worked throughout his High School and College years. In 2007, after graduating from Johnson & Wales University, Steven continued down the Hospitality career path and began working for the Kraft Group at Gillette Stadium, having an instrumental role with the opening of CBS Scene Restaurant and Bar.  Early in 2010, deciding to surf away from restaurant industry, Steven jumped ship and sailed over to the Renaissance Hotel Boston Patriot Place as Assistant Beverage and Food Manager. The next stop for Steven was a summer season in Newport in 2013, and he landed back in Providence at the Renaissance Hotel as Event Operations Director in early 2014. Steven joined the opening team of Aloft Providence Downtown in October of 2021 as Food and Beverage Operations Manager.