Chef Joe Chouinard

Chef Joe began his culinary career at the age of 13. By the time he was 16, he was working at Anthony’s Pier 4 in Boston. After graduating from high school, he attended the Culinary Institute of America and studied hotel and restaurant management at Florida International University, gaining experience at esteemed restaurants such as La Vielle Maison and Casa Vecchia.

At the age of 20, Chef Joe became a saucier for Alain Pettibone, where he engaged with leaders of the Nouvelle Cuisine movement. His first leadership role came at Windows on the World at 22, followed by a sous chef position at La Cirque in New York City. He later taught at the Art Institute of Atlanta and Johnson and Wales in Charleston. At 26, he achieved recognition as the youngest 4-star Mobile Travel Guide chef at Nikolai’s Roof in Atlanta. By 28, he opened his first restaurant, Chouinards of Charleston, which earned a 4-star rating.

Throughout the next 30 years, Chef Joe owned and operated various award-winning hospitality businesses, including Pacific Wave and Redwoods in St. Petersburg. He founded Chouinards Cuisine, which started as a fine dining restaurant with a catering company and evolved into a fine foods manufacturing enterprise supplying venues such as Amalie Arena, Tampa Bay Lightning, Jacksonville Jaguars, Tampa Convention Center, and Orlando Convention Center. Additionally, he had Restaurant Depot featuring his line of gourmet soups, sauces, and appetizers.



Chef Joe is recognized for his innovation and exceptional menu design skills, consistently demonstrating remarkable menu development abilities and culinary expertise, solidifying his position as a leader in the culinary field. Additionally, Joe has been featured on several local and national television shows, as well as in prominent publications such as Bon Appétit magazine, Restaurant Institution, Food & Wine, New York times and many others.

Raymond Chouinard

Raymond embarked on his career in the mental health sector, working in state hospitals and psychosocial rehabilitation centers. At just 20 years old, he was promoted to oversee a unit at a Massachusetts state hospital, an experience that profoundly shaped his life. Following his role there, Raymond took charge of the culinary department at a rehabilitation center, where he was responsible for providing breakfast and lunch to over 300 clients daily from Monday to Friday. These experiences enriched his understanding of human behavior and highlighted the significance of empathy, which has been invaluable throughout his journey. His insights into motivation and talent development have empowered numerous associates to achieve promotions and enhance their skills across diverse industries.

Raymond entered the restaurant industry at 14, gaining experience in two prominent Massachusetts establishments, The Commodore and Century House. He joined California Pizza Kitchen (CPK) as a lead cook in Atlanta, Georgia, when the company operated only four locations. His journey continued as he became the lead trainer for new openings and Field Operations Manager, overseeing the establishment of over 70 stores during CPK's initial growth. Eventually rising to General Manager and receiving the GM of the Year award, he was promoted to Senior GM within a year—one of only six SGMs in a company with more than 200 locations. As Director of Operations for 10 units, he managed over $70 million in annual sales, leading his region to become the top financial performer in the company. Raymond capped off his career as the Senior Director of Quality Assurance for over 400 CPK locations globally, where he played a crucial role in store openings, menu launches, training, hiring, and maintaining quality standards. He held this position for over a decade.

Andrew Chouinard

Andrew embarked on his career at the age of 14 in a prominent seafood restaurant on the North Shore, steadily advancing through various positions. By 17, he enlisted in the armed services, where he cultivated discipline that has proven invaluable in both business and everyday life. While serving as a reservist, he furthered his education, obtaining degrees in Business Management and a minor in Construction Technology, which enhanced his capabilities in architectural feasibility and facility planning.

Over the years, Andrew has overseen the operations of restaurants, hotels, nightclubs, and non-profit culinary schools in the US and internationally, successfully securing grants for these institutions. While with Marriott, he managed the Executive Suites at Nations Bank Northern Plaza in Atlanta, GA, directing operations during the 1996 Olympics and catering to high-profile executives and dignitaries. He also managed CPK locations along the East Coast. Together with Chef Joe, Andrew has engaged in various projects, including college campus build-outs in California and multiple restaurant ventures.

As the Director of Food Procurement for food deserts across five counties surrounding Tampa Bay, he has implemented culinary programs aimed at supporting underprivileged communities. Among his notable achievements is a program developed in Guatemala with government funding, as well as securing nonprofit grants for culinary training across disadvantaged areas.