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.