Share your talents, background and expertise.JOSEPH ZANELLI EXECUTIVE CHEF Chef Joseph Zanelli comes to Honey Salt with over twenty years of hospitality experience across New York and Las Vegas. Originally from Massachusetts, Zanelli got his start in the kitchen at a young age, and was inspired by his grandmother Rose to become a chef. While he has worked under some of the biggest names in the industry, Zanelli is delighted to bring his talent and love of cooking handcrafted meals to Honey Salt, to share in the vision of culinary masters Elizabeth Blau and Kim Canteenwalla. Zanelli began his career in San Francisco at Hawthorne Lane under David Gingrass, working his way through the kitchen to build his knowledge of California-Asian style cuisine. He brought this expertise to Las Vegas, cooking briefly for Wolfgang Puck at Spago before opening Aqua at the Bellagio as Sous Chef under Chef Michael Mina and Chef Mark Lorusso. Zanelli then travelled to New York City to eventually accept a position at Daniel Boulud’s Café Boulud, where working alongside Chef Andrew Carmellini at the fish station became a culinary dream come true. After departing Café Boulud with a grand classic seafood experience, Zanelli opened Pazo with former colleague Patricia Yeo to become Executive Sous Chef in charge of the restaurant’s Mediterranean style cuisine. In January 2003, Zanelli was lured back to Las Vegas to become Executive Sous Chef at the world renowned restaurant Mansion at MGM Grand, under Daniel Boulud protégé, Phillippe Rispolli. Five months later saw Rispolli’s departure, and Zanelli accepted the opportunity to become Executive Chef of the Mansion. For over a year and a half, Zanelli was cooking for the high end casino players, entertainers, and sports stars, before becoming Chef de cuisine of Lutece at the Venetian Hotel. Zanelli went on to join the opening team at the Wynn Hotel under Chef Grant MacPherson, becoming Executive Sous Chef at the New American Steak House. For the next twenty months he found himself running the daily operations and cooking perfectly charred steaks as well as many new takes on American classics. Most recently, Zanelli opened the restaurant Lakeside Contemporary American Seafood at the Wynn Hotel, focusing on seasonal ingredients and utilizing his expertise in grand classic seafood. Zanelli is thrilled to join Blau and Canteenwalla in their first independent venture, Honey Salt. As Executive Chef of the farm-to-table inspired restaurant, Zanelli brings his diverse experience and inquisitive mind to the refined yet whimsical menu. Inspired daily by his grandmother’s Julia Child mantra for “just good food from fresh ingredients,” Zanelli will offer a glimpse into Blau and Canteenwalla’s culinary life, featuring food and drink they have shared with friends for years. When he’s not in the kitchen, or spending time with his wife Chona and son Christian, Zanelli can be found engaged in food, travel, and baseball – in that order.