Joseph Cizek, Executive Chef
The Blue Springs, Missouri native began his culinary career began as an omelet chef at the Kansas City Marriott Downtown where he discovered his life ambition. He holds an associate’s degree in culinary arts from Johnson & Wales University, Charleston, SC and bachelor’s degree in culinary arts management from University of Nevada, Las Vegas. He served his externship as Chef de’ Legume in the Michelin-starred restaurant of Ockendon Manor in Cuckfield, England where he first held a fresh scallop in his hand and tasted the best food of his life. Chef Cizek’s culinary style has been further informed by study abroad and backpacking through Europe while attending UNLV and experience cooking at Pinot Brasserie in the Venetian Hotel and highly regarded Chicago restaurants, including BIN 36 and Fiddlehead Café, his first executive chef position. He returned home in 2009 and has gained diverse executive chef experience at Parisi Café in Union Station, PB&J Restaurants, The Kansas City Club and most recently 99 Hops House at Argosy Casino.
Chef Cizek’s cooking style is rooted in classic French fundamentals learned in culinary school and imbued with Asian techniques learned from Richard Chen while working at the Michelin-starred chef’s eponymously named Pan-Asian restaurant in Pittsburgh, PA and from Kevin Shikami at the James Beard award-winning chef’s Shikago in Chicago, IL. Chef Cizek believes “letting the ingredients speak for themselves.” He emphasizes local sourcing of products in peak season and complements them with touches of the exotic such as fruits from Asia or pickle sfrom Sweden.