Joey Altman

Joey Altman is an American chef, restaurateur, television host and writer.[1]

Joey Altman
Joey Altman in 2008
Born
New York, U.S.
EducationSullivan County Community College
Home townSan Francisco, California, U.S.
Culinary career
Websitewww.joeyaltman.com

Early life and education

Altman grew up in the Catskills in New York, where his mother worked at Grossinger's Catskill Resort Hotel. As a child he wanted to be a magician, a stunt man, musician or an actor.[2] He earned a degree in hotel and restaurant management at the Sullivan County Community College in New York. He attended classes at California Culinary Academy in San Francisco with Mario Batali and John Bentley.[3]

Career

He trained under Bernard Constantin at the Hotel Larivoire in Lyon, France, and with Jean Brouilly at Tarare in Brittany, France.[2] He worked at the Harvest Restaurant in Cambridge, Massachusetts. In 1985 he moved to New Orleans, Louisiana to work for Emeril Lagasse at Commander's Palace.[2]

In San Francisco he worked for Jeremiah Tower at Stars, Taxi, and as a private chef at music promoter Bill Graham's concert venues. He was opening chef at Miss Pearl's Jam House, a restaurant at the Phoenix Hotel in San Francisco's Tenderloin District. He owned and ran the Wild Hare Restaurant in Menlo Park, California from 1999–2003.[4] Beginning in 2002, Altman was spokesman for Diageo Chateau & Estate Wines.

Television career

At Food Network, Altman hosted "Appetite for Adventure", which demonstrated outdoor travel cooking, and "Tasting Napa", a travelogue.[4] He was the host of "What's Cooking with Joey Altman" on Shop at Home Network. In 1998 he launched the long-running "Bay Cafe", which features on-location and in-studio cooking demonstrations with guest chefs from around the San Francisco Bay Area.[5]

Altman, playing guitar at a fundraiser in San Francisco, is a hobbyist musician.

Awards

Personal life

Altman is a blues guitarist, performing with the all-chef band "Back Burner Blues" for charity events.[4]

Bibliography
  • with Jennie Schacht. Without Reservations: How to Make Bold, Creative, Flavorful Food at Home. Hoboken: Wiley (2008). ISBN 0470130458
gollark: It's that sort of bizarre requirement/text thing which make text rendering the nightmare it is today.
gollark: 230 years of uranium is quite a lot, there's loads of tech we could be using but aren't to use it better, and there's also thorium.
gollark: <@670756765859708965> There's a mod called NuclearCraft.
gollark: It's too far away to be very useful.
gollark: Consider the difficulty of having to collect then dispose of/recycle "spent" solar panels ~30 years after deployment.

References
  1. "Cook's Night Out: JOEY ALTMAN". SFGate. July 24, 2005. Retrieved June 10, 2018.
  2. "Chef Joey Altman". The Reluctant Gourmet. August 19, 2012. Retrieved June 10, 2018.
  3. "John Bentley closing out career in restaurant business". The Almanac News. December 4, 2017. Retrieved June 10, 2018.
  4. "Joey Altman". Food Network. Archived from the original on May 16, 2006.
  5. "Joey Altman". KRON.
  6. "Primary Source".
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