About Us

Meet papa Joe – A Century of Culinary Heritage, Still Cooking Strong

Joe’s family has been in the restaurant business for over a century. For generations, they’ve been serving up authentic, soul-satisfying Italian cuisine—recipes passed down, love baked in, and flavors that stick with you. Joe’s own journey into the culinary world started young, when he learned the ropes in his family’s pizzeria. From kneading pizza dough to rolling meatballs, Joe was right in the heart of it, soaking in the craft.

As the years went on, Joe’s skills grew—creating his own sauces, cutting meats, selecting ingredients, and understanding the intricacies of running a restaurant. Summers were spent with his father, grandfather, and uncles, honing his craft and learning the ropes of the business.

Joe’s experience taught him everything—from kitchen flow to building out a restaurant from the ground up. This eventually led to his first independent venture, The Garlic Knot Café, which was built from the ground up. The process of designing the space, laying out the kitchen, and creating a menu was one of the biggest learning experiences of his career.

After the hustle of The Garlic Knot Café, Joe took a step back—burnout hitting every restaurateur at some point. But like the true chef he is, he never stopped. He stayed active, keeping his skills sharp through private catering, never abandoning his passion for bold, authentic Italian food.

Then came Villa Riccardi—a much larger, faster-paced venture. Joe said, “I’m in.” It was the biggest challenge yet, running a massive kitchen with so many moving parts, but Joe thrived. He carefully selected chefs who he knew would push him to grow and improve. Managing Villa Riccardi remains one of the hardest things Joe has ever done, but it was a labor of love—and every moment, worth it.

When family called again, Joe paused. He moved his young family to San Diego, where he kept cooking but turned his attention to catering. In California, Joe didn’t follow the trend of eclectic, fusion-style cooking. He stayed true to his roots, serving up authentic Italian cuisine that would molest your palate with rich, bold flavors you’d remember long after the meal was over.

But as life goes, Joe didn’t get to stay retired for long. He moved to Heber-Overgaard to start a new venture while caring for his aging mother-in-law. At the time, Joe considered himself retired—but God had other plans. He went on to run the kitchen at American Legion Post 86, before launching a successful food trailer that sold Italian sandwiches and soups.

Then, when another opportunity arose, Joe—at nearly 70 years old—said, “What the hell.” And so, he dove back in, once again feeding people, molesting their palates, and satisfying their souls.

Today, Joe continues to share his love for Italian food, rooted in over a century of family tradition, and he’s not slowing down anytime soon. Bold flavors. Real ingredients. A passion that never fades.