We are excited to introduce our friends, family and Denver neighbors to Chef Joe Hubbard, the new head chef at Carmine’s on Penn.
Originally from Oklahoma, Hubbard moved to Denver to attend culinary school at the Art Institute of Colorado. Following his formal education, he moved to New Orleans to work for the popular New Orleans chef John Besh at Domenica. After three years at Domenica, Joe returned to Denver to work at NoRTH Italia, and then later took the role of sous chef at Carmine’s on Penn.
Carmine’s former head chef Dan Grunewald is leaving his position to spend more time with his growing family. Joe will now be taking the lead in the Carmine’s kitchen and hopes to bring a mixture of old and new to the Italian restaurant.
“At Carmine’s, we view our staff as an extended family, and we are very sad to see Dan leave,” stated Brad Ritter, Carmine’s owner. “More importantly, we are excited to see what the future holds with Joe leading our kitchen.”
Carmine’s has been serving traditional, family-style Italian food for the past 22 years. The menu has remained relatively the same, but changes with the availability of seasonal ingredients.
“Obviously we’re doing something right to be able to stay in business for 22 years,” said Joe. “I don’t want to change the menu, and hope to continue the tradition of using the best ingredients available and sourcing locally when possible. I want our food to be better than what guests remember.”
Known for his attention to detail, inclusive leadership style, and dedication to providing a unique food experience for every restaurant guest, Joe looks forward to continuing the Carmine’s tradition of creating an unparalleled dining experience.
“I want every little thing done right,” expressed Joe. “Our guests deserve the best dining experience possible, and that’s something I love about working at Carmine’s.”
This month, we invite you to come by Carmine’s and welcome Chef Joe into his new position!