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Chef Joseph J Shutsa III
His abilities were recognized and landed him taskforce assignments as Executive Sous Chef of the exclusive Bohemian Club in San Francisco, as well as in the InterContinental Los Angeles.

By 2010 he was in San Diego, California working as Executive Chef of the Rancho Bernardo Inn Golf Resort & Spa.“Imagine having fresh local produce at your fingertips ten months out of the year and surrounded by passionate farmers to grow you anything on your wish list. That is Southern California!”-he says.

Taking these experiences, Joe developed a style of his own that is based on fresh local ingredients, bold flavors and colors.

After a short taste of the Las Vegas culinary scene, as the Executive Chef of In Room Dining for Wynn Resorts he decided to fulfill his dream and start his culinary consulting business.

“Good Living, Good Loving and Good Eating! is not just a catch phrase, but the way I live my life and sharing it with others has been a dream of mine for a long time!”

He now makes his home in Americus, Georgia where he hopes to redefine the historic Windsor Hotel as a culinary destination throughout the South.
Born in Pennsylvania Joe’s passion for food developed early with the guidance of his Hungarian grandmother. “I remember waking up to the smell of love, sometimes sour as her pickling brim or sweet as her lady locks.”- says Joe.

After his military service, he persued his interest enrolling in the Pennsylvania Culinary Institute. Following his graduation,
Joe worked at the Ritz Carlton in Cleveland, where he gained invaluable knowledge that made him an asset in any kitchen. He then served as Chef de Partie at the InterContinental Cleveland as part of the opening team for the five star restaurant Classics.

While working on opening the banquet operation for InterContinental Buckhead Hotel in Atlanta, Joe met his Hungarian wife, Ágnes. Together they have traveled the world influencing Joe's eclectic culinary style.
“I like flavors. I like texture. I like trying food from different countries. But most importantly I love to eat,” Joseph says, whose Hungarian soul is just as delighted with Mediterranean and Asian cuisine.

In Atlanta he embraced the challenges of creating a luxury banquet operation, working on the company cookbook and leading the city’s best kosher kitchen.

His next stop was the InterContinental Montelucia Resort & Spa in Scottsdale, Arizona where after creating a successful catering operation, he was working alongside Claudio Urciuoli at Prado, the resort’s signature four-diamond restaurant named one of Esquire Magazine’s Top 10 New Restaurants in 2009. He also started his culinary blog showing off his creative side.