“Local Boy Makes Good” is the feeling you get when walking into Julia’s in the Atlantic Highlands, new home to Executive Chef Joe Imbrenda.  Chef Joe, a life long resident of New Jersey, who grew up in Hazlet, began his early culinary career working for his father and uncle at Mystic Islands Pizzeria.  There he began to learn the tricks of the trade, from dish washing to dough making, to management. He was smitten, and decided to enroll in a culinary program to hone his cooking skills and management proficiency.  Half way through he felt “out of place,” but ready to take on the culinary world.   He left school to intern with New Jersey native, world renowned chef and famed restaurateur, Jasper White, at the original Seafood Shack, in Cambridge, Massachusetts.  While there, Imbrenda worked every station, procuring all the knowledge he could from each area of this prestigious chef’s kitchen. 

Prior to this, Imbrenda was introduced to John Valentin, then a Major League baseball player for the Boston Red Sox and New York Mets. A friendship soon developed between Imbrenda and John and his wife, Marie. This relationship grew steadily over the years.  Imbrenda became the Valentin’s personal chef.  He would do private functions for them as well as other celebrity personalities.

            Imbrenda also gained much opportunity through his experience with Jasper White.  This included the distinct honor of personally preparing a fabulous raw seafood dish for the famed culinary queen, Julia Child, aptly named, “Tower of Power.”  This too, was just the beginning of his association with celebrity clientele.  Through the years, Imbrenda has had countless opportunities to cook or do private catering events for famous personalities, including Queen Latifah, Dan Akroyd, and Bret Saberhagen, to name a few.  Thus, Imbrenda became known as, “Chef  Joe to the Stars.”

            Following his internship, Imbrenda returned home to New Jersey to become Head Chef at Tutta Italia Italian Marketplace in Colts Neck.  He later was asked to manage the kitchen of Goodfellows in Burlington, where he was responsible for a staff of 30.  He then became Head Chef at Main Street Trattoria in Manasquan where he worked until his current opportunity came along.  All the while, he was still doing personal chefing while maintaining his position wherever his was. 

            In the year of the millennium, Valentin was winding down in his baseball career.  Having a common enthusiasm for a career in the food industry, he and Imbrenda collaborated on a joint venture, focusing on a new career for both.  Their search began for  the right location and opportunity to open a new restaurant, where Imbrenda’s talents could be showcased.  Having decided upon the Jersey Shore, they found the location that best suited their ideals.

            In a short amount of time, this amazingly talented young chef, who would not bat an eye if serving eight or 800, has taken every opportunity for learning and perfecting his

skills and has brought it to his own table, with the opening of Julia’s (See Openings, Openings!).   Built on the firm foundation between the Imbrenda and Valentin families, this endeavor will hopefully be one of many years to come. 

            Coincidentally, I had the opportunity to meet John Valentin, as he walked through the kitchen.  Immediately I sensed the respect and professionalism both men had for one another.  Valentin praised Imbrenda for his culinary talents.  He spoke of his devotion to his profession, stating, “Chef Joe is so dedicated.  He lives and breathes food.  The food, the menu is all Joe.”  A remarkable statement from one who can recognize God-given talent so well!