Quality and Integrity
It means the investment of the Best Skill and Effort possible;
It is to produe the Finest and Most Admirable result;
It is Achieving or Reaching for the Highest Standard, as opposed to being satisfied with the sloppy or fraudulent;
It is Honesty of Purpose, as opposed to catering to the cheap or sensational sentiment;
It Does not Compromise with the second rate.
"Quality and integrity is not expensive... It is priceless."
W. D. "Doug" McNeil,
Executive Chef, Four Seasons Hotels; Washington, D. C., 1979
Profile of Joe D. Cochran, Jr.
Professional Background
ADMINISTRATIVE EXPERIENCE:
Reflects four decades of experience.
- Director of Food/Beverage: Executive Chef: Executive Committee: Consultant: Restaurant and Project Manager:
- Deluxe Hotels; Resort properties; Restaurants; Private Clubs; Cruise Lines; Resume reflects leadership and excellence in 4 and 5 star establishments across the United States, Canada and Mexico.
- JDC & Company:
- Owner/President
- Barnaby's:
- Director Food/Beverage / Corporate Chef
- Historic Mission Inn:
- Director Food Beverage - Executive Chef
- Loews Santa Monica Beach:
- Executive Chef
- Carlton Hotel:
- Executive Chef
- Rancho La Puerto:
- Director Food Beverage-Executive Chef
- Four Seasons Hotels:
- Executive Chef: Executive Sous Chef: Sous Chef
- Cosmos Club:
- Executive Sous Chef
Associations; Past and Present:
- American Culinary Federation:
- Sept 1974
- Society for American Cuisine:
- Founding member
- American Institute of Wine and Food:
- San Diego Chairman
- Les Toques Blanches, Los Angeles:
-
- President
- Board of Directors
- Chef's de Cuisine Association of California:
- Vice President
- Chaine des Rôtisseurs, Santa Monica Chapter:
- Co-founder Vice Chancellor Gastronomique
- Les Amis des Escoffier; Los Angeles Capter:
- Brotherhood of the Knights of the Vine:
- Master Knight
- Epicurean Club, Los Angeles Chapter;
- Ciao Italia Board of Directors
- Californians for Missing Children:
- Board of Directors
- HEROS Awards:
- Board of Directors
AWARDS/HONORS:
Recipient of Numerous Award/Special Industry Accomplishments. 1980-present
It was at Four Seasons that Chef Cochran earned the distinction of being the youngest Executive Chef, at the age of 27. He was also the first American chef in the Four Seasons Hotel Group. Since then, he has received considerable recognition for his Pioneering of Regional American and Spa Cuisine.
- 1980
- KABC Food Show, Onion Soup Recipe Washington D.C.
- 1981
- Gold Medal Grand Prize for Grand Buffet Four Seasons Team ACF
- 1983
-
- Original Recipe for “Gooey Duck Soup” voted the Best Soup in San Antonio
- Four Seasons famous “Alternative Cuisine” was born in my kitchen in San Antonio
- 1984
- Best Margarita in San Antonio's “Taste of the Town Fiesta Week”
- 1985
- Best Caesar Salad Dressing San Antonio Magazine
- 1990
-
- Brotherhood Knights of the Vine's Award Outstanding Achievement Culinary Arts
- President's Recognition Award Chefs des Cuisine Association of California (C.C.A.C)
- Excellence Présidents Recognition Award, Chefs des Cuisine Association LA
- Excellence Award, Les Toques Blanche Int. C.C.A.C
- 1991
- Chef of the Year, Los Angeles Chapter American Culinary Federation
- 1992
- Présidents Award: Les Toques Blanches, Los Angeles Capter
- 1993
- Career Achievement Award Les Toques Blanches Int.
- 1994
- Gold Medal Seafood Leader Magazine Cook Off
- 1996
-
- Chef of the Year, Les Toques Blanches, Los Angeles Chapter
- Chef of the Year, Chefs in America Group, Los Angeles
- 1997
- Guest Chef on Windstar Cruise of the Mediterranean