A native of New Jersey, chef Joe Florio started his culinary career working/owning local pizzerias. By 1998, he had been appointed Sous Chef and Purchaser at Divi Carina Bay in St. Croix, USVI, where he helped to open their resort and casino.
Since then, Florio has been working for Marriott, first at the Newton Marriott as a Banquet Chef, and then at Marriott Copley Place, where he held various positions including Banquet Chef and Senior Banquet Chef. In his most recent role as the Executive Sous Chef, he oversaw 90 associates and $17 million in annual food sales across 5 outlets.
Florio brings a wealth of talent to Boston’s waterfront, joining the team at Waterline at the Boston Marriott Long Wharf as Executive Chef. In addition to his creativity and passion in the kitchen, he is accomplished with food inventory systems and purchasing, as well as employee relations.