Chef Joseph first fell in love with food while watching his grandmother cook for family functions. At the age of 10, he transformed his grandmothers garage into a restaurant space naming it “Vicky’s Place”. After receiving his bachelors degree from Texas State University, Joseph graduated from the Texas Culinary Academy with honors. At the age of 28, Joseph became the executive chef for Behind the Bash Catering, where they repeatedly won “best catering in Houston” by The Knot magazine. While experimenting with several types of cuisine and ingredients, one always stood out….Bacon. He started his own company called Bourbon & Bacon where he popped up in various spots around town along with serving a menu full time on Washington Avenue. In a serendipitous meeting, Joseph ran out of gas and pushed his car to an automotive shop where he met Travis Cook, owner of Bacon Brothers, while sitting in a waiting room. The two hit it off and started their culinary journey.