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Joseph L. Vargyas

Houston, Texas, United States


After graduating from the CIA he traveled the world cooking in restaurants from Italy’s Amalfi Coast in Positano to the Loire Valley in France to Tokyo , Japan and finally in Buenos Aires, Argentina, South America. Chef Joe’s strong influence in old world style cooking comes from his ethnic background of Italian and Austrian Hungarian cuisines learned from his mother and both grandmothers. His distinctive dishes dazzle groups of 20 to 10,000 with his culinary expertise. His passion is Food! Some of his accomplishments include Chef to the NFL Super Bowl XXXVIII in Houston, February 2003, The March of Dimes Gala, University of Houston, Shell Oil Company, Exxon Mobil, Houston Museum of Natural Science, Vincent and Elkins Law Firm and The Houston Live Stock Show and Rodeo, Ducks Unlimited, and the United Way. Chef has been published in Chili Pepper Magazine (now Food and Wine) Houston Health and Fitness , the Houston Business Journal and the Chicago Tribune. One of my most memorable times was competing on Food Networks “ Chopped”


Houston, Texas, United States