A Culinary Journey Across Continents – Executive Chef Joel Delmond at Pinzimini

Born and trained in France, Chef Delmond began his culinary studies at the Orleans Culinary School, earning recognition as a 2nd apprentice. Under the guidance of the esteemed Pierre Mesple in Sologne, he won a prestigious regional cooking award for game and river fish. His pursuit of culinary excellence led him to Switzerland to study chocolate and candy making, followed by time at the famed Hotel de Paris in France under Serge Du Ris, then president of the Culinary Association of France. From dazzling dignitaries in the Netherlands to working with renowned chefs in Italy, Egypt, Greece, and Morocco, Chef Delmond's diverse experiences continue to inspire his approach to food.

Since arriving in the United States 27 years ago, Chef Delmond has explored and mastered regional American flavors, working across the East Coast, Midwest, South, and West Coast. For the past 26 years, he has been with Westin Hotels & Resorts, and for the last 19 years, he has led the culinary team at The Westin Rancho Mirage Golf Resort & Spa. His stateside accolades include first prize in a meat competition sponsored by Black Angus Meat Company and a Best of Boston Culinary Award.

The pinnacle of Chef Delmond's career came in 2002 when he was invited to cook at the James Beard House, an honor reserved for only the most distinguished chefs. His passion for quality ingredients, masterful techniques, and globally inspired flavors define the experience at Pinzimini, where every dish tells a story of his remarkable culinary journey.