Meet Joe

 

Locally, Joe McCarthy enjoyed being the Executive chef at Brix in downtown Coeur d’Alene and at the Mirabeau Park Hotel. He also served as the consulting chef for Lil Popetta’s, which used to occupy the space MELTZ now calls home, where in 2004 he spent a few months developing their concept and recipes.

 

A graduate of the New England Culinary Institute in Montpelier, VT., Chef Joe McCarthy did his internship under Chef David Burke, at the Park Avenue Cafe in New York City. After graduating, he set off to work with James Beard Award Winner, Keith Luce, in Chicago. Following this, McCarthy took a position as the Sous Chef at the Little Nell, a Five-Star, Five-Diamond Hotel in Aspen, CO. Joe has over 23 years of culinary Experience working in some of the most prestigious kitchens in America, including stints in San Francisco, Washington D.C., New England, and Florida. His cooking Extends across a wide range of settings and Experiences.

 

Over the last ten years, Joe’s involvement with motor sport hospitality covers a veritable cornucopia of events and interests. From endurance racing catering for Ferrari and Peugeot, to being the top-gun chef at racing and hot rod gatherings like the American L Mans Series, National Hot Rod Association, the Indy Racing League Series, and the TV compounds for ESPN vs. ABC; McCarthy’s reputation for culinary Excellence makes it possible for him to head up these events.

 

In addition, Joe appreciates chances to globe-trot as a chef, catering functions for Google and YouTube in San Francisco. The Excitement and travel opportunities combined with the balance of life for his family were determining factors in his decision to open Meltz. Joe resides in Northern Idaho where he enjoys spending time with his wife Brianna and their two sons, Mason and Talan.