EXECUTIVE CHEF - PETE JOYCE
Native of the Catskill Mountains in up-state New York, Executive Chef Pete Joyce had the privilege of apprenticing with Certified Executive Chef Daniel Smith (who studied under Culinary Institute of America, Certified Executive Chef Eugene Bernard).

While attending Johnson & Wales University in Providence, RI, Pete obtained his AS in Culinary Arts and a BA in restaurant management. During this time, Pete made his mark on Wall Street with a position at JP Morgan in their kitchens.

After school, Pete spent time cooking in Cape Cod, Las Vegas and the Adirondack Mountains, where he was the Executive Chef and proprietor of "The Firetower Restaurant".

In 1997, Joyce moved to Cleveland where he has been the Executive Chef at Salmon Dave’s Pacific Grille, Pier W and most recently, Hospitality Restaurant's Blue Point Grille.