Chef Longo’s culinary repertoire started to flourish as a line cook at Pastabilities Ristorante in Short Hills, New Jersey. In 1987, having moved to Florida, he further developed and refined his culinary techniques as the Sous Chef at Alberto’s La Terraza in Boca Raton and then at Flavors of Italy in Coral Springs as Chef de Cuisine.

After five years with Flavors of Italy, Chef Longo accepted the position as Banquet Chef with the Ritz Carlton Hotel in Marina del Rey, California, working under acclaimed chef Bruno Lopez. While there, he broadened his skills to all dining outlets of the hotel, moving to its Fine Dining restaurant, pleasing the palettes of the restaurant’s most exclusive clientele.

Returning to Florida in 1997, he accepted the Sous Chef position at Prezzo in Boca Raton, working with Chefs John Belleme and Pierre Vieux. Under their tutelage, he was exposed to their creative culinary expressions of Asian and progressive American cooking techniques. Chef Longo was promoted to their sister restaurant Max’s Grille as Sous Chef, and then followed by his first Executive Chef position at Max’s Grille at Riverfront in Fort Lauderdale, and then as Executive Chef at Max’s Watersedge in Manalapan.

In 2003, Chef Longo took charge of the kitchen at the Broken Sound Club in Boca Raton where he elevated the cuisine to its current state, continuing to update the menus seasonally in its four distinct outlets. He coordinated and hosted various member activities such as: Chef’s Tables, Chef’s Demos, Private Home Dinners, Wine Dinners, Wine Tastings, etc. His vast menus of International comfort foods ranged from Mama’s Meatballs to Foie Gras and beyond. 

After an amazing 17 year run at Broken Sound Club, Chef Longo decided to seek a new professional challenge in the Palm Beach Gardens area and most recently helmed the kitchen at Frenchman’s Reserve Country Club spearheading new projects and creating exciting concepts.

Chef Longo continues to infuse flavors from his professional experiences into all of his dishes, garnering acclaim from his peers and diners alike. His skillset has been featured with the media as a contributor to Palm Beach Local Fox News, Podcasts, and Printed Media. A “Top Club Chef 2020” winner, he has established himself as an authority within the culinary industry. Boardroom Magazine presented him with their “Distinguished Achievement Award for Exceptional Contribution in Leadership to the Member Experience” 

Outside of the culinary world, Chef Longo works with several Autism Charities, a cause close to his heart. He is a dedicated family man who loves spending time with his wife Daniele, their four children, and two dogs. 

Chef Joe Longo Cover Image

Chef Joe Longo

“A Life in the Kitchen”

Joseph Longo’s culinary career began early on, inspired by his family's Italian roots and their love and respect for quality and tradition. In 1982 at the age of 17, Chef Longo sought opportunities to further develop his passion for cooking.

Recently, Joseph served as the General Manager of Oak and Ember Steakhouse, showcasing expertise in team building, guest engagement, and event planning. His commitment to service excellence has consistently defined his professional journey. Remaining deeply passionate about operations and fostering meaningful connections throughout his career, Joseph actively participates in hands-on interactions with both guests and team members. This choice underscores his unwavering dedication to creating exceptional experiences for guests and cultivating a strong, engaged team.
 In addition to his career accomplishments, Joseph is a devoted spouse and parent, raising three children in the Treasure Coast area. During his downtime, he enjoys activities such as caring for his three beloved dogs, bike riding, kayaking, and playing pickleball/tennis. Joseph also volunteers at the House of Hope Nutrition Center, reflecting his genuine dedication to making a positive impact in the community.

Joseph Brouillette  Cover Image

Joseph Brouillette

Food & Beverage Director

Joseph Brouillette is a distinguished professional with a degree in Hospitality Management from the University of Central Florida. Throughout his career, he has excelled at local establishments such as L&N Seafood Grill, Panama Hattie’s, Shula’s Steakhouse, Cracker Barrel, and Too Jay’s Gourmet Deli.

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