“2020 strongly reminded us of the importance of human connection. When we were closed, we missed our friends; both our guests and all the people we work with every day. The restaurants bring people together and it is something we love most about being in this business.”
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I am especially excited about the diversity of cuisine under one roof. And, like all of you - I am curious, excited and want to know more. So, I sent owner, Ken Joseph, some questions. Read on, and drool away!
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As a writer, there is a special joy and a particular responsibility when doing a piece about a fellow writer whom I deeply respect. I first met Cheryl Alters Jamison about six years ago when I was nibbling my way around…
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The future of Santa Fe dining depends on both the community and local government. While tourism is the city’s main industry, local customers keep restaurants alive year-round and provide the labor force. We have many issues to address in Santa Fe as the continued influx of newcomers drives up real estate prices and the economy is still quivering in the aftermath of the pandemic. Our restaurants have always been the economic glue holding this town together.
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Watching them over the years, I see a mad genius in Joe’s creative cooking and the yin to his yang is Starr’s level-headed approach to business and marketing. When I asked them each to describe the cuisine at Joseph’s, Chef Wrede simply calls it “Joe food” whereas Starr waxes poetic, “It’s like jazz... sometimes you read a dish and it seems like a lot of noise. But you take a bite and it’s a beautiful song.”
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“I am an artist at heart. I think that music and food are two of the most giving and nurturing of all mediums. I feel like I have accomplished part of my purpose in life if my food or music touches someone in a positive way. It’s a great feeling making people happy.”
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