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The man in charge of the Cajun
American menu, Executive Chef Joseph Cannella, began working at
the Steak Loft with Steve Rubell when he was 16. His first-hand
exposure to the business motivated him to hone his craft at the
CIA. Recently, Joseph took leave and “it’s like my batteries
were recharged,” he explains. He realized how much he loves what
he is doing and was glad to return to it healthy, refreshed and
with a “whole new perspective.” Joseph takes great pride in
using locally sourced ingredients. He believes each region of
the United States has its own unique taste and uses his
creativity to incorporate them into a flavor all his own. His
skills have led Bourbon Street to good press, including a nod
from the Daily News as the place for one of New York’s best
brunch deals. In the face of success, his philosophy remains,
“study hard and always learn more.”
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