meet our chef

Chef Joe Rego immigrated to the USA from Portugal in 1984, accompanied by his parents and sister, where they settled in New Bedford, Massachusetts. Following his high school graduation, instead of pursuing a full music scholarship, he chose to support his family by seizing a shipyard opportunity. Encouraged by a persistent friend, he decided to explore his culinary talents and gained admission to the esteemed Johnson & Wales University.
After completing his studies, Chef Joe embarked on his professional journey at a French-inspired brasserie, The Union League Café, located in New Haven, Connecticut.

He went on to achieve success at prominent restaurants in Atlanta, such as South City Kitchen, Fritti, and Allegro. Chef Rego continued to garner expertise in French cooking skills while spending time in St. Tropez and mastered the art of crafting fresh Italian pasta during his tenure at Atlanta's Sotto Sotto. Upon returning to his hometown, he played a pivotal role in launching four franchises of Not Your Average Joe's.

Chef Rego’s proficiency and leadership throughout his career has allowed him to secure numerous awards and recognitions, including Bon Appétit's "Best Italian Restaurant in Atlanta," Atlanta magazine's "Best Restaurant," and a notable ninth ranking in "100 Top Best Restaurants" by Jezebel magazine.
In 2012, Chef Joe Rego earned recognition as one of the top chefs to watch out for by Creative Loafing Atlanta. He also achieved victory on the Food Network show "Chopped" in the same year, followed by another triumph on Food Network's "Cutthroat Kitchen" in 2016.

Beyond these accomplishments, Chef Joe made appearances as a guide on Chef Marcus Samuelsson's show "No Passport Required" and "Emeril Florida."
During his leisure time, Chef Joe enjoys experimenting with cooking alongside his wife, who is also a Johnson & Wales graduate specializing in Baking and Pastries.