Meet Executive Chef, Joe Truex
“Joe is the most highly-credentialed chef we’ve ever had at Pursell Farms, with a record of accomplishments from the top restaurants in New York, most notably the original Le Cirque under Chef Daniel Boulud, to developing a dining concept for a sophisticated international market, to winning over Atlanta’s competitive dining scene with his own restaurant,” said David. “And yet he’s so at home here and creating such wonderful dishes that we believe our guests will not only love his food but enjoy knowing him, too.”
Chef Joe is putting his spin on the menus at Old Tom’s Pub, a casual bar featuring specialty cocktails and a curated list of bourbons and craft beers, as well as the breakfast and lunch menus at the newly-redesigned Clubhouse Grille which now offers a full-service bar. He will also develop catering menus and culinary presentations for weddings and banquets. But it will be the menus at Arrington, home to the resort’s signature cuisine, and Arrington Vista, with bistro lights, fire pit and expansive views, that will showcase Chef Joe’s inspiration for the dining experience at Pursell Farms.
Most recently, Chef Joe guided all aspects of operations for restaurants, hotels, and private clubs for clients of Joe Truex Consulting in Savannah. Prior to that he was Executive Chef at The Landings Club, Skidaway Island, overseeing five dining outlets, after returning to the U.S. following a role as Consulting Chef for Pi Dubai, Dubai UAE. Atlanta was home for a dozen years, beginning with his appointment to executive chef at the Swissôtel Atlanta, then executive chef at Chateau Elan Winery and Resort. He opened Repast in 2006 as owner/executive chef, earning such acclaim that Martha Stewart invited him to cook on her television show. After Repast, he was executive chef/managing partner at Watershed, the famed restaurant started by four women including Emily Saliers of the Indigo Girls, taking over from executive chef Scott Peacock, ironically now also living in Alabama, hosting small-group workshops on the fine art of traditional Southern biscuit-making in Marion.
A native of Louisiana, Chef Joe attended the Culinary Institute of America after graduating from LSU.
Make Plans to come to The Farm and experience his take on Southern culinary!
