Born and raised in Sacramento, Joe began working in restaurants as a caterer at age 16. He cooked at the highly acclaimed “The Kitchen” for two years until he decided to focus on a college education in San Lous Obispo and started working full time in a little Italian Café. About a year later he realized that being in the kitchen was his true passion, so he left school and moved back to Sacramento to focus on cooking full time. Soon he was hired as Lead Saute at a new steak house that was about to open in Folsom. He also started working at Magpie Café training, learning, and working 80+ hours a week. It wasn’t long before he found his first Sous position, at Restaurant 13. After a year at 13, Joe Moved to San Francisco to work at Wayfare Tavern to run their very busy Private Dining department grossing over 2 million a year. Joe also worked at Boccalone under Chef Chris Cosentino until recently moving back to Sacramento to start a family. Joe is creative partner to Chef Deneb, and was in integral part of opening Woodlake Tavern & Uptown Pizza Kitchen in 2017, and Allora in early 2018.
Our goal at Allora is to deliver the highest quality culinary experience in Sacramento. 100% of this service fee goes directly to the heart and soul of our restaurants, our cooks and dishwashers. The back of house staff works long hours, day in and day out, to hone their craft and that skill is evident on every plate we serve our guests. We believe that this fee is the most transparent and effective method to offer our BOH staff exceptional compensation for exceptional work.
Chef Deneb Williams.