Meet Joe Choi
Chef | Culinary Scientist | Educator

With over 20 years of experience in professional kitchens, food R&D labs, and educational institutions, Chef Joe brings a rare blend of culinary artistry and scientific precision to every dish. He is a classically trained chef and Certified Research Chef (CRC®) with a degree in Culinary Science and Culinary Arts from The Culinary Institute of America in Hyde Park, NY.

Joe’s career spans fine dining, large-scale catering, and food manufacturing — from Michelin-level private events to high-volume production for national brands. He has held leadership roles at Columbia Hospitality, CuliNEX, Herban Feast Catering, and Private Clubs, working across menu development, operations, food safety, and innovation.

In addition to his work as a chef, Joe is passionate about mentorship and food education. He’s trained hundreds of culinary students and professionals in both traditional and research settings, including work with Harvard’s School of Public Health on nutrition-focused culinary programs.

Ana’s Dough-Jo is the culmination of his journey — a space where technical skill, playful creativity, and cultural flavors collide. Every food product Chef Joe makes is a reflection of decades of discipline, curiosity, and joy hoping to delight and inspire.