When the Portugal native moved to New Bedford, Ma., as a young boy, he made the decision to forgo his full music scholarship in favor of a shipyard opportunity that would help support his family. After the persistent encouragement from a friend to pursue his culinary talents, Rego applied and was accepted into the prestigious Johnson & Wales University.
Upon graduation, Rego began his impressive career at the French-inspired brasserie, The Union League Café, in New Haven Conn., followed by successful stints at Atlanta’s most critically acclaimed restaurants including South City Kitchen, Fritti and Allegro. He gained French cooking skills working in St. Tropez and learned to make fresh Italian pasta through many years of valuable experience at Sotto Sotto in Atlanta. After returning to his hometown in Boston, Mass., Rego was instrumental in opening five franchises of Not Your Average Joe’s. His expertise earned the restaurants he lead to several awards and accolades including Bon Appétit’s “Best Restaurant,” Atlanta magazine’s “Best Restaurant,” and Jezebel magazine’s number nine spot in “100 Top Best Restaurants.” In 2012, Rego was rated as one of the top chefs to watch out for.
Today you will find Chef Joe Rego back in New England cooking once again at Not Your Average Joe’s in their central test kitchen in Randolph, Massachusetts. Chef Joe Rego also has his own catering and consulting company.