Joseph Mora's restaurant career began in the late 1970s in southern California, where he started as a dishwasher. In the ensuing decades, he's managed to work mostly every position in the front and back of the house, from Michelin-starred dining rooms, to large catered events. He was awarded a Robert Parker Scholarship to the Culinary Institute of America's Rudd Center for Professional Wine Studies, where he graduated as a Certified Wine Professional, and has worked alongside many celebrated chefs and master sommeliers in Napa and the Bay Area. As a cook, Joseph has refined a style culled over the years, picking the minds of great chefs, observing first-hand their inimitable techniques. As a biodynamic advocate, he seeks purity in food and supports those food systems rooted in local, biodynamic, and organic.
