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Joe Quintana

Regional Executive Chef

When Joe was 21 years old, he owned a coffee truck and his own catering company while simultaneously attending the New York Restaurant School.  After graduating in 1992, Joe started an internship at C3 that ended seven years later when he was working as the Sous Chef.  In 2000 Joe went to work at Home Restaurant where he met fellow Rosa Mexicano chef David Suarez.  After three years of working summers on Fire Island at Tequila Jacks and the off-season at Home, Joe took a position as Line Supervisor with Rebecca Charles at Pearl where he was able to learn the skill-set needed to run a kitchen.  While at Terrence Brennan’s Seafood and Chophouse in the Benjamin Hotel in 2004, the restaurant closed only to reopen as Ocean 50 where Joe was named opening Executive Chef.  Joe then joined Rosa Mexicano as the Executive Chef of Lincoln Center in 2005 and was promoted in 2011 to Regional Executive Chef.  Joe continues to enjoy being part of an expanding brand that now holds a national presence.  When Joe is not at Rosa Mexicano, he is cooking at home with his twin daughters Jalissa and Ashley or following the Yankees as a proud, loyal fan.