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We started this in 1992. Today JOEY is how the words “casual” and “upscale” fit perfectly in the same sentence as “dining.” We are about exceptional food inspired by little out-of-the-way places from all over this big planet. We take care of our guests with service that seems to say, “we thought of that just for you.” Inside, our restaurants take you to a place that’s lively, luxurious and never pretentious. Outside, our patios take you on vacation. This is JOEY Restaurant Group where you can come as you are and leave even better.

WHERE WE COME FROM

Today JOEY is quite different from what it was back in 1992 when it was pizza, pasta and plenty of red wine. That formula brought founder Jeff Fuller solid success. So Jeff who remains president today, did exactly the opposite of what you would expect. He changed everything to create something that his customers hadn’t thought of yet. Jeff describes it best as, “a place where there’s no bad seat and everybody gets upgraded to first class.” After radical renovations, a lot of creative energy, and a globe-covering pursuit of the new and delicious, JOEY as it exists today was born.

Jeff Fuller

ABOUT JEFF

JOEY Restaurant Group President and CEO Jeff Fuller started his career behind a stack of dirty dishes. Most of his youth was spent washing dishes, flipping burgers and sweeping the parking lot. To him those were just the first steps on the journey toward carving out his own spot as an innovator and leader on the North American restaurant scene. He opened his first restaurant in the spring of 1992. Several years later he fearlessly deconstructed his successful family restaurant business and introduced an entirely new concept of casual upscale restaurants known simply as JOEY.


Jeff’s success is bolstered by his keen eye for talent and strong desire to groom and promote talent from within the ranks of his restaurants. Like Jeff, the majority of his senior leadership team began their careers as dishwashers, kitchen staff and servers. After all, to Jeff the first step on a journey to success includes dishpan hands.

ABOUT THAT FOOD...

“It’s always about the food.” That’s Chris Mills, our executive chef and he’s right. To say that Chris is a passionate culinarian is an understatement. He’s a competitor seen on stages such as Japan’s Iron Chef, and at France’s Bocuse d’Or (to name a few). He’s the ringmaster who amazed the members of New York’s James Beard House to the extent that they invited him back for an almost unheard-of second chef’s showcase. If you’re up early enough and not afraid of travel you’ll find Chris in some obscure market looking for that perfect ingredient. We’ll proudly admit that it’s hard to define our menu but with dishes that are inspired by the world and invented by Chris our guests just call it, “pretty amazing.”