Born in Boston, chef Joe Cooke grew up just outside the city in Medfield. Though he started cooking professionally in college, he had always helped with cooking at home – some of his earliest memories are of watching his grandmother in the kitchen when she and his grandfather came to visit for holidays and special occasions. 

A driven self-starter, Cooke took his first culinary job at Copabanana on 4th & South in Philadelphia in 2007 where he soon mastered the art of the fry station. After working at a few spots around town, he wrapped up his studies at Temple University and came back to the Boston area where he continued to expand his skill set, rising from line cook to sous chef, at corporate spots (Red Robin, Yardhouse and Wagamama). 

Looking for a more creative culinary outlet, he joined chef-owner William Kovel and the team at Catalyst in Kendall Square, Cambridge. Working in that kitchen was an eye-opening experience that provided him with a foundation in technique and helped sharpen his focus and attention to detail. He joined chef Nookie Postal’s team at Commonwealth Cambridge as Sous Chef under Chef de Cuisine Nicco Muratore, before heading across the river to The Publick House in Washington Square, Brookline, where he assumed the role of Executive Chef. 

As the Chef de Cuisine at Viale, Cooke gets to fully realize the goals he’s been working towards. He views every day at the Central Square restaurant, where he works alongside chef-owner Greg Reeves, as an opportunity to learn something new, either about food or leadership or business. He keeps the principles of Kaizen top of mind and strives to always improve, both personally and professionally. 

Outside of the kitchen, his greatest love is music — either listening with friends or attending concerts. He also enjoys going out to eat and drink, and, when he can find the time, he loves to travel, whether it’s exploring a new city or getting outdoors to get some fresh air.