About Us

Chef Joey Healey was born in small town Floral City, Florida where he spent most of his summers as a kid fixing cars at his father's garage.  Growing up in rural Florida next to the Gulf of Mexico his father would teach him how to hunt and fish, something they still enjoy doing today. His passion stems from the years he spent helping his mom bake fresh pumpkin pies in the fall and it would become his inspiration to attend culinary school.

After receiving an education from Le Cordon Bleu in Orlando, Chef Joey began as a line cook at his local Golf and Country Club where he quickly climbed the ranks to Sous Chef. Wanting to learn more he would spend the next several years of his career working his way from line cook to Sous Chef in multiple kitchens learning new techniques from each Chef he worked with.

His biggest joy when not camping or hiking with his wife and daughter comes from working outside events and competitions. His chili cook-off team Ground Up competes in Orlando and has recently made two first place chili's. The fun and excitement from cooking with family and friends is something he brings to the kitchen and is expressed through his food.

"Food to me is all about the memories. I love how a dish can take me back to a time when I was a kid eating oysters my dad caught earlier that same day with hot sauce and saltines next to a fire or a neighborhood potluck frying catfish and alligator and smoking a hog."

Chef Joey likes to spend his time reading cookbooks and trying to develop new dishes and menus so he can share his story of growing up in the sticks of Florida and hopefully take you back to a time you had some good food with some good people.