Joel Hough began his career in the restaurant industry when he was 22 years old, working his way through the butchery, bakery and the hot line. He soon fell in love with bold flavors, acute technique and farm-to-table cooking. After moving to New York, he developed a pension for simple, clean cooking. Joel has worked in many restaurants trying to incorporate the farmer’s market driven cuisine he has experienced. In 2004 Chef Jonathan Waxman brought Joel with him to open Barbuto in the west village, elevating Joel’s cooking and understanding of ingredients to the next level. From there Chef Waxman connected Joel with Marc Meyer and Victoria Freeman of Five Points restaurant. In the fall of 2005, they opened Cookshop in Chelsea where Joel manned the kitchen until December of 2009. Joel currently resides in Ft. Greene, Brooklyn with his wife and two daughters.