JoJo's Tacos

After graduating from Appalachian State North Carolina with a Criminal Justice degree in 1991, the last place Joseph Parsons saw himself was in a kitchen. Although federal law enforcement may not have been his calling, future adventures with food would take him to Europe to prepare a meal for the King of Sweden. But not to skip ahead, his love affair with food began with him kicking around in some of South Florida’s top kitchens. Around that same time, he enrolled in the inaugural class of the Johnson and Wales Miami campus, where in ’94; he graduated with honors, and was voted Most Conscientious of his class. While attending JW, he was working at both Shooters Waterfront Café to gain some high volume experience, and at the other long time acclaimed Armadillo Café – of fine dining southwestern cuisine fame. At the Armadillo, Joseph started his fine dining experiences with Chef Kevin McCarthy and Chef Eve Montello, who both encouraged his keen creativity.

Joseph’s skills continued to grow, as did his opportunities in the culinary world. He was invited to try out for a chef position at Charlie Trotter’s namesake restaurant in Chicago. The interview and tasting was a success, and so was the relationship that developed. After intense training with Chef Trotter, Joseph was honored with an invitation to join Chef Norman Van Aken - to open Norman’s in Coral Gables, Florida. Shortly after accepting the position as sous chef on the opening team at Norman’s, he escaped the windy city, and returned to his sunny Miami. Calling Norman’s home, he spent the next year and a half honing both his culinary creativity and management skills. Next it was off to Sante Fe, NM to spend a season at Chef Mark Miller’s Coyote Café, and then to Taos, NM for another season at the famed French bistro La Follie, run by Michelin star Chef Marc Felix.

Next came an invitation to travel to Stockholm, Sweden to be a guest chef at Melker Andersson’s 3 star Michelin, Fredsgatan 12. Melker had been impressed with Joseph’s talents when he met him at Norman’s. Melker, at the time, was the captain of the Swedish culinary team, and Bocuse Dore silver medal winner in 1996. This was the beginning of a long time friendship, and European home base for Joseph in the future. Five weeks and 4 restaurants later, as an American guest chef, it was back to South Florida. Shortly thereafter Joseph was approached by Carl Bruggemeier, president and CEO of Ciao Cucina, a Cincinnati based company to develop Mediterranean Italian menus for two new Florida locations in Fort Lauderdale and Coral Gables. After spending time on menu R&D in Cincinnati, Joseph returned to oversee the opening of the Ft Lauderdale property and held the position of Executive Chef .

The following year Joseph was again contacted by Melker Andersson to travel to Stockholm to help him open a second restaurant. The stay was expected to be a few months – to provide some Americanization to the menus of both Fredsgatan 12 and the new property, The Restaurant. This partnership lasted two years - encompassing unique recipe combinations integrating both Swedish technique and muti cultural food ingredients. This led to many other opportunities in Scandinavia, where Joseph stayed over four years, and was instrumental in conceptualization and menu development of four other restaurants in different parts of Sweden. During his stay, he was awarded the Chili Chef of the year 2000 – competing and winning over 24 chefs from different areas of Sweden. Also during this time Joseph produced, styled and photographed his food for many of the top Swedish food magazines and newspaper food sections.


With Stockholm as a base, Joseph took the opportunity to travel to Spain, Portugal, France, England, Finland, Norway, Denmark, Czech Republic, Scotland, as well as all around Sweden. During these travels his primary focus was studying the base of food cultures, and the new food movements and trends. These travel opportunities have proved invaluable to creating Joseph’s style as a real multicultural chef.

After returning to the US, Joseph paired up with longtime chef colleagues, Kevin McCarthy and Eve Montello to work at the second location of the Armadillo Café. This was a familiar place to keep busy in the kitchen, working on recipes and ideas while getting ready for his next assignment. Joseph spent the next period splitting time between two of the most highly rated restaurants in South Florida.,. The Sunfish Grill in Pompano Beach which boasts of a 28 zagat rating, and Darryl & Oliver’s East City Grill in Weston, the only Mobil four-star recipient in Broward County.

Never to miss a chance to travel and learn, during this time also Joseph took a consulting assignment in Central Mexico based in Guadalajara. There he was charged with the revitalization and new menu development for two very busy modern Mexican restaurants. Not to miss a great grass-roots opportunity either, Joseph spent personal time also in this area to learn for himself about “real” Mexican food culture.

In early 2006, Joseph was recruited and wound up as the Executive Chef at the extremely busy, hip South Beach hot-spot Barton G the Restaurant. During the transition from Barton G to The Grove Isle Hotel & Spa, Joseph was approached by Richard Melman, renowned restauranteur, to collaborate and consult for the Lettuce Entertain You Enterprises Group, based in Chicago.

In the summer of 2010, Joseph and his Executive Sous Chef Roberto Hernandez provided consulting services for The Grove Isle Hotel & Spa in Coconut Grove, Miami. A healthier approach but big flavor menu for Baleen Restaurant, was voted best menu for Miami Spice for that summer.

Recently, Executive Chef Joseph Parsons and his Executive Sous Chef Roberto Hernandez could be found consulting for Johan Stenberg, restaurant and club owner in Sweden. Seasonal Swedish ingredients with Miami flair was featured on midsummer edition of Södermanlands Newspaper.

After over twenty years of international fine dining experience, Joseph has return to his home town of Fort Lauderdale, Florida, along with the team of Ray Lucas, and Roberto Hernandez to open Jojo’s Tacos in Lauderdale by the Sea. Keep your eyes and ears open for it.