Joseph Carli - Executive Chef

Chef Joseph has lived his whole life in Massachusetts except for the two years that he spent in Vermont studying at New England Culinary Institute, where he earned his degree at the age of 18. Chef Carli realized at an early age that he wanted to cook when he grew up. He can remember standing by his grandfather’s kitchen table watching him make handmade Italian specialties such as raviolis and sausages. Chef Carli was constantly inspired by all of his grandparents stories of their lives especially his grandfathers as a butcher.

He has worked at the Top of the Hub and The Vault. While at the Vault he worked for Chef Carmen Quagliata whom he lists as the biggest mentor in his young career. He is constantly inspired by reading cookbooks and the food sections in newspapers around the country.

His love of fresh ingredients extends from buying from local organic farms to the fresh herb boxes that blu has growing on its lovely outdoor patio.

In his free time Chef Carli enjoys spending time with his new wife Kacie and going out to eat with friends.