Joey Elenterio's culinary career has been fast and full of promotions. At the young age of 25, Elenterio was awarded One Michelin Star for his work at Chez TJ in Mountain View. This coveted award made him the youngest Chef in California and the youngest American-born chef to ever hold one. Elenterio's preceding career was full of mentors. He credits Aram Mardigian with seeing his potential while at Wolfgang Puck's Spago restaurant in 2004. He then worked for Rolland Passot as Executive Chef of Tanglewood before Chez TJ as Sous Chef under Scott Nishiyama in 2009, becoming Executive Chef in 2011. Later, he was included in Zagat's 30 Under 30 Award. In 2012, Elenterio was featured in the SF Chronicle as a Rising Star Chef – an award given to five chefs that show extreme promise. Fulfilling this prophecy, Elenterio became Executive Chef of Tyler Florence's Wayfare Tavern where he garnered a 3 star review from the Chronicle and a place on the top 100 restaurants in SF list. Not one to pass up an opportunity to be a partner in a jazz bar, Elenterio departed to open Mr. Tipple's and Cadence in 2015. Thereafter, using his many talents he started his own culinary driven consulting and collaboration firm French Fries and Caviar. In Spring of 2018, Joey joined Palisociety as their Group Executive Chef. He is extremely excited to help grow and expand the already stellar culinary program Palisociety has developed and become known for.