Joel De La Cruz
A native of Veracruz, Mexico, Joel began his career with Dan Barber Catering, Inc. learning essential kitchen skills and the importance of ingredient driven cuisine. In 2000, Joel was offered the position of pastry assistant at Blue Hill in New York City. His hard work and discipline paid off and he was soon given the chance to advance to the savory line - an opportunity to which most cooks aspire.
But Joel did what most cooks are afraid to do - he told his chef no, he wanted to become a pastry chef. In addition to his work at Blue Hill, Joel spent his days off and vacations in the kitchens of some of the most talented pastry chefs on the East Coast. Upon the opening of Blue Hill at Stone Barns, Joel moved from New York City to Tarrytown, New York to join Blue Hill as associate pastry chef. In August 2005, Joel was once again offered a kitchen promotion - this time to serve as the restaurant's pastry chef and this time he said yes.