What they say about Joe Cochran
Instead of talking about myself, I prefer to let you find out along the way many of my experiences.
- “We are very pleased with his efforts and work ethics. We have no hesitation in recommending him as a very reliable man.” Alfons E. Konrad Vice President Four Seasons Hotels
- “Please except my sincere congratulations on being selected Chef of the Year by the Chefs de Cuisine ACF Los Angeles. We are proud to have you on our team.” Jonathon M. Tish President Loews Hotels
- “Thank You, Thank you very much Joey, your beautiful boy.” ELVIS Presley 1973
- “Joe’s warm, engaging personality allows him to create an instant connection with his team, vendors and the guests he serves. He is a savvy problem solver who consistently seeks more effective solutions to all challenges.” Sherrie Villanueva, Managing Partner Acme Hospitality, The Lark
- "Joe is a hidden treasure of San Diego. From his resume, you know of his many impressive achievements in the culinary world. What you may not realize is that he is probably the best chef in San Diego. If he could train others, it would certainly improve the standards of the industry, especially if the students worked in San Diego County." Lisa Lipton, National Chair, AIWF
- “Mr. Cochran has developed dozens of new recipes and menus. His food, both in taste and presentation has won rave reviews from our guest. In fact a large majority of our return guests have said the food and service has never been better." Deborah Szekely Co Founder Rancho La Puerto and Golden Door Spas
- “Just a short note to tell you what a pleasure it was to work with you on the menu for Johnny’s 28th anniversary of the “Tonight Show” staff. Everyone was raving about the food and it truly was terrific.” Alexis Carson
- “Joe is legendary as an educator and his impact on our students can only be described as profound. His command of educational pedagogy is excellent. Joe has worked over the years at taking command of the Masters degree-level educational theory, teaching strategies, educational psychology and curriculum development. He is one of the finest student advisors I have ever encountered, helping students to find solutions and supporting them in an ever firm but emphatic manner. In addition Joe is a force of education in the classroom.” John Miller Assistant Academic Director Ai Ca San Diego
- “He trained the staff, cut costs, stabilized the business, grew sales, improved the menu, and developed a concept within the concept. He can do all this and keep it all in perspective. He is very focused on the task at hand yet has a good time while achieving results. When others say it can’t be done Joe shows them how.” Hal D. Sieling Manager BELLEFLEUR LLC
- "I wish to express my sincere gratitude to you for the advice, support, and “hand holding” you offered during the difficult time of transition in the restaurant. I do not consider it to be an exaggeration to say “I could not have done it with out you." Barbara Theberge Owner Chameleon Café
- "Having watched Joe work in numerous settings and having worked with him directly on several projects, I see and respect Joe’s ability to surround him with talented individuals, building and retaining strong relations through mentoring and education. He is a resourceful, creative, and talented professional who understands how to get the job done. In addition to understanding and mastering the “business” behind the business, Joe also is gifted and committed to the “art” of the culinary business. Joe is able to successfully merge and balance both sides of the business equation – always to the benefit of both ownership and employees”. Randy Gantenbein, General Manager Loews Dallas
- “Joe is knowledgeable, focused, hard working and insightful member of the food service industry. He is honest and forthright in his business and personal dealings." George Munger Pirets and Perfect Pan
- "Joe has been successful in developing food and beverage concepts, research and implementation of programs. He has always met deadlines, budget considerations and conducted himself in a professional manner”. Joe Wancha General Manager Mission Inn
- “Mr. Cochran has shown much integrity, devotion and knowledge of his field. His understanding of high cuisine and service has definitely been an asset." Ray Fong Director of Food and Beverage Regency Naples FL
- “I also wanted to thank you for being such an awesome mentor. When I was at AI you were more than a teacher. You taught me a hell of a lot about cooking, but more about life. You were a bit like a father figure to me when I didn't have one in a time in my life when I really needed one. You helped get me through a tough time and for that I'm grateful. You said we would be your students for life and you meant it. Thanks for everything.” Chris Weysham, Student AICASD
- “Just a short thank you to let you know that all of us at Glen Eagles have appreciated your help and guidance for Chef Resler over the past few months. Not only did you find him for us but also you helped him become one of the top Chefs in Dallas.” Tony Dawson General Manager Glen Eagles Country Club
- “Joe has a natural inquisitiveness about food. He clearly enjoys his work and brings a creative flare to his art. Additionally he has a quality of being able to enthusiastically market and promotes to the public and is a good ambassador of public relations”. Don Harrington Food and Beverage Director Plaza National
- “I would recommend Joe without hesitation to hoteliers and restaurateurs imbued in the traditions of Classical and Modern Cuisine’s”. William D. McNeill Executive Chef Four Seasons Hotels
- “His dedication to all phases of the Culinary Field could be nothing less then an asset to any operation.” Ian A. Ale CEC Virginia Culinary School Director
- “He is a self starter with a friendly attitude, eager to help and to please. He shows strong judgment and thrives on added responsibilities.” Alfred Lorenz Chef de Cuisine The White House
- “He is most reliable in the performance of any responsibility. He is hard working and dependable”. Gerhard Pohlman John F. Kennedy Center
- “It is commendable today for someone to have such a work ethic." H.B. Cruickshank General Manager Cosmos Club Washington DC
- “I do not know what responsibilities you are considering Mr. Cochran for but I can assure you if he is willing to take them on he can handle them.” Salvatore Maiuzzo Executive Chef Sheraton Hotels
- “Joe I could go on and on about how delicious all the food was but it was the attention to detail and the level of caring that is impressive.” Elmer Coppoolse General Manager The Carlton Hotel Washington DC
- “The students and I want to thank you for taking part in the team effort to inform and teach them how to be prepared for interviews. The comments that I heard about your presentation were exemplary”. Vega Militariu Hospitality Management Instructor Culinary Institute of America
- “I would like to take this opportunity to thank you for the wonderful hospitality you extended to us. When you get back down to New Orleans call me for some “good old Southern Hospitality.” Emeril Lagasse
- "Compliments on the delicious meal with our George de Latour wines you presented at the dinner in my honor”. Andre Tchelistcheff World renown Wine maker
- “Thank you so much for your generous involvement and support for our Scleroderma research Foundation benefit dinners. I really appreciated your friendly cheerful attitude throughout.” Susan Feniger and Mary Sue Milican Boarder Grill
- “Thank you for your generous contribution to American Wine and Food Festival this year. Our sincere gratitude and appreciation for your invaluable support and participation.” Tom Kaplan Wolfgang Puck Charitable Foundation
- “Many Thanks for your outstanding dinner for our “James Beard House” group. I will not soon forget that fabulous Lobster and Chanterelle ragout and hope you will repeat it for your Saint Patrick’s Day Dinner.” Mildred Amico James Beard House
- “Your station set-up looked great and I heard rave reviews about your “Penne with Sausage”. On a personal note I enjoyed working with you and thank you for your efforts and professionalism on our California Restaurant Writers event.” Raimund Hofmeister CMC Century Plaza Hotel
- “The food was superb, the guests were excited with anticipation and then thrilled with the results and the “James Beard Foundation” benefited quite well. Besides that we all had good fun and in some ways that is the most important thing.” Peter Kump President James Beard Foundation
- “All participants were impressed with the quality, presentation and taste of your cuisine. I look forward to working with you on our “Grand Lite” Cuisine.” Gary Johns MGM Grand Airlines
- “On behalf of the Epicurean Club of LA thank you for the outstanding evening of culinary delights. From the uniquely designed vegetable décor to the extrodanary dinner I applaud you.” Wolfgang Schweinberger
- “Thank you on behalf of Les Toques Blanche International and the Chef and The Child Foundation for your superb effort. I will cherish the evening’s memories forever.” Burt Cutino CEC AAC
- “On behalf of Athletes and Entertainers for Kids we thank you”. Howie Long NFL Hall of Fame
- “The Brunch was lovely and we all appreciated the special delivery. It was glorious being a VIP in your care.” Gael Greene New York
- “We have received an enthusiastic letter from one of our readers about the fine food you prepare. We wonder if you would share your recipe for Penne With Sausage” Gourmet Magazine
- “Everyone without exception at my party raved about the food. You out did yourself.” Helen Reddy
- “We are happy to inform you your recipe for Asparagus and Pistachios has been selected for publication.” Bon Appetite Magazine
- “You have been nominated for Chef of the Year in Los Angeles by the California Restaurant Association.” Marge Finken
- “Thank you for the wonderful dinner last night.” Bill Tomicki Entrée Magazine
- “Riva is in a setting that has been called Hotel California come to life. Respondents call the food here “Chef Cochran’s Culinary Magic” Zagot
- “It’s easy to imagine Cochran in any career that would enable him to stamp an indelible signature- to leave an identifying impression.” Billie Bledsoe
- “Joe, whose middle names should be Natural Talent and Enthusiasm, has an innate instinct for exciting food combinations, incomparable presentations and an UN ending quest for culinary perfection”. Patsy Swendsen
- “One of the nation’s best, a true Spa Cuisine Master.” Sandra Snyder NRN “Cochran has a history of nutritional creative cuisine. He helped develop the Four Seasons Alternative Cuisine Menu”. George Tanineez NRN