May 14, 2008 10:28 am
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Joseph “Joey” Kulivan was recently introduced as the new executive chef/instructor at the Blair House Inn in Wimberley.
Guests will be provided with a unique opportunity to experience, first hand, recreational cooking classes while staying at the inn, says office manager Lee Downey.
Kulivan was born in Seguin, but was raised in New Orleans where his family was involved in the seafood industry. He began cooking under the tutelage of his Italian grandmother. From her he learned the invaluable fine art of tasting, which requires training all of the senses.
Chef Joey discovered that his true passion was for food while in college, and understanding the need for a formal culinary education, he attended the School of Culinary Arts at Chicago's Kendall College and graduated at the top of his class.
Chef Joey honed his skills in the kitchen in locales including Arnaud's in New Orleans, under Chef Claude Aubert, at the Tavern on the Green in New York and later with Eric Kokomuro at the Waikiki Resort in Honolulu. Chef Joey has also worked in Italy where he mentored under Chef Natalie Bacchetta at the Michelin rated Villa Crespi Hotel/Ristorante in the Piedmont region of the Italian Alps, north of Milan.
He then relocated to Richmond, Va. where he was the executive chef at Cafe Bella, and later at Hondos Steak House.
He was also instrumental in the design of a "state of the art" kitchen for the Virginia Public School System's new culinary program.
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