Chef Joe Goetze, Senior Executive Chef
A graduate of the Culinary Institute of America, Chef Joe has been developing menus and running kitchens for over a decade. Chef Joe, partnering with our VSAG culinary resources, develops the menus, trains the kitchen operations and implements culinary projects for VSAG clients. Chef Joe’s culinary path unfolded when he was just in high school working at the Hyatt Regency in Greenwich, Conn., doing just about everything in the kitchen.
The solid background from his tenure at the Hyatt had instilled a fundamental skill set that helped him excel in culinary school and the choice of the Hyatt Regency Grand Cypress in Orlando, Fla., for his externship further solidified his commitment to the craft. Heeding the best advice he ever received, “master your palate,” Chef Joe did just that and worked his way through the best restaurants on the Florida coast (Café Max in Pompano Beach; Yucca; the Turnberry Isle Resort), developing not only his palate but also the specific skills that have set him apart as an amazing chef.
Chef Joe is The Farm’s Senior Executive Chef and has developed menus and recipes for Founding Farmers DC and MoCo’s Founding Farmers, in addition to Farmers Fishers Bakers.
Tony Higdon, Executive Kitchen Manager
A graduate of Johnson & Wales University, Tony has worked in every position in the restaurant industry, from hospitality to culinary. His first experience in the restaurant industry was with P.F. Chang’s China Bistro, where he worked as Sous Chef and then Culinary Partner.
He was introduced to The Farm by a former co-worker and instantly clicked with the brand, values, and potential for success. In his current role as Executive Kitchen Manager at Farmers Fishers Bakers, Tony oversees culinary operations and keeps the back-of-house running smoothly.