Joseph Kunst has been the Executive Chef at the Bridge Cafe since March of 2004. Prior to that he was Chef and Owner of “Catering To You” Culinary Services, a personal chef, catering and consulting business. His culinary journey, similar to most chefs, began as a young man with an intense interest in cooking and the world of food. As a child he was captivated by the cooking of his mother and grandmother. His great grandfather was Chef De Banquet at the Statler Hilton and his aunt operated a small luncheon on Spring Street. He was a an avid viewer of PBS which broadcasted, and continues to broadcast, great cooking shows of the likes of James Beard, Julia Child’s and Pierre Franey.

After a dinning experience in 1993 at both K Paul’s and Emeril’s in New Orleans, Joseph was determined to meet both Chef Paul Prudhumme and Chef Emeril Lagasse. Meeting these chefs reinforced for him what food was all about. To feed and nurture your guests with the highest quality, in season ingredients, prepared and served as if your customer was a guest in your home. It was on that day that Joseph decided to pursue a career in the Culinary Arts. He was determined to work with the best American chef at that time who echoed the same principles of food discipline. Chef Larry Forgione would have to have been the man. Chef Forgione has been credited as being one of the fathers of American cookery, a developer of farmer to chef relations and the driving force behind free range food. Joseph mentored under Chef Forgione for one year prior to enrolling in an accelerated culinary school where he graduated at the top of his class and was the recipient of the Culinary Chairman’s Award. He did his externship at David Ruggiero’s three star restaurant, Le Chantilly as well as assisting in the opening of Nona’s, an Italian Café.

Over the next ten years, Joseph would work with the very best chefs of the time including Pierre Franey, Jean Louis Paladan, Patrick Clark and Jasper White, to name a few. In 2000, Chef Joseph would develop “Catering To You” his catering, personal chef and consulting business. In 2004, he began his reign as executive chef at the Bridge Café.

Chef Joe’s cuisine is a modern approach to food that is supported by classical French training. His food is designed to comfort the guests at the Bridge Café, often by reinventing old classics with a new and eclectic flair. His food is based on American regional with global influences which are clearly depicted in his menu offerings. A guest would be sure to experience a wide range of selections to discover or rediscover new cuisine.

Chef Joe’s approach to food is simple. To procure and prepare only the freshest and seasonal produce, meats and fish. He supports and fully understands the concept of utilizing organic and sustainable products.

Chef Joe takes great pride in his kitchen staff and their ability to understand and follow through, executing the principles by which he runs the kitchen. The most gratifying reward is an expression of satisfaction and content from a guest who has savored a meal at the Bridge Café. This is why he does what he does.

“COOKING IS FROM THE HEART”