Before Joseph Frost could even reach the stove,
he shared his dream of becoming an impassioned chef with his Grandfather. Frost
would embark on a professional journey to fulfill his dream, by becoming one
of Main Line’s
most talented and innovative chefs. Frost’s fervor for food began at the
ripe age of ten when he would assist his Mother and Great-Grandmother in the
family kitchen. He developed his natural ability by enthusiastically studying
cookbooks and experimenting with different recipes. Frost would realize his dream
of becoming a chef by the time he was 18.
Frost began his career in the restaurant business working for
Marathon On The Square in Philadelphia, Pennsylvania. Through hard work and determination
he made his way up in the ranks from kitchen staff to General Manager. It was
as a General Manager that Frost would learn how to successfully run a restaurant.
The skills he acquired at Marathon would aid Frost on his way to becoming a gifted
chef and exceptional kitchen manager.
In 1999 Frost left Marathon to develop his emerging skills
as a chef. Frost’s unrelenting enthusiasms for food led him to The Ritz
Carlton were he accepted a prominent position as line cook. The promising chef
studied under Chef Alberto Vanoli, a true traditionalist, who believed tastes
should be simple and standard yet explosive to the palate. Frost adopted the
love for traditional flavors and quickly incorporated this belief into his cuisine.
In 2001 Frost was handpicked by Chef Chris Scarduzio to work
in the renowned Brasserie Perrier kitchen. Chef Scarduzio instantly recognized
the young chef’s culinary passion and helped him develop his talent. Frost
a traditionalist at heart learned how to fuse different flavors to complement
the design of a dish. To this day, Frost considers Chef Scarduzio his biggest
In 2003 Chef Scarduzio encouraged Frost to accept a position
in the thriving Le Mas Perrier kitchen. During his time at Le Mas Perrier he
worked alongside the talented kitchen staff to create a menu, which would please
customers looking for a range of different cuisines. In 2004 internationally
famed Chef Georges Perrier set out to change the concept of his Wayne, Pennsylvania
restaurant, Le Mas Perrier. Chef Perrier changed the name of the restaurant to
georges’ and immediately named Frost sous chef. Achieving his goal of creating
a diverse global fare for the restaurant, Joe Frost was named Executive Chef
of georges'. He
was also named Bloomingdales catalog Chef of the Year.