Meet our gourmet chefs of La Table Provençale. They are all seasoned professionals with impressive backgrounds who pride themselves on presenting elegant and exceptional dishes. Under the direction of Executive Chef Joseph Watters, La Table Provencale is serving absolutely the best food in the Shenandoah Valley.
Executive Chef Joseph Watters
Chef Joseph Watters was born in Kingston,Ontario, Canada, into a cooking family. His father owned a gourmet boutique and gave cooking classes at his store, “The Kitchen Shelf”. Chef Joseph found his love of cooking at an early age under the tutelage of his father. Both he and his sister attended the Cordon Bleu in Ottawa and London respectively.
Chef Joseph spent 5 years in France, starting a t L’Abayee de Talloires, as an apprentice and Demi chef,where he learned the basis for his philosophy of cooking. After a short shift at Bora Bora restaurant, an upscale bistro as Chef de Cuisine, he returned to L’Abayee de Talloires working as, Chef de Partie, at the 3 star Michelin, 20/20 Gault Millau, Ralais et Chateau, L’Abbaye de Talloires, under Chef Mark Veyrat in Annecy. There he trained in molecular cuisine and foraged plants, barks, mosses, herbs and flowers of the regions to use in gastronomic modern French cuisine. This is where Chef Joseph learned sustainable cuisine and local sourcing. Chef Joseph then helped to open the Auberge du Lac in Annecy, serving French senators, and Michelin starred Chefs.
Chef Joseph then returned to his roots in Canada and served as executive chef at the Little Inn of Bayfield, a 4 diamond CAA/AAA property and also, was the executive chef of Touchstone on Lake Muskoka opening the property for Sam and Rose Reisman.
Before becoming the executive chef of La Table Provencale at L’Auberge Provencale, Chef Joseph was the executive chef/ patron at Osetra Bay Restaurant in the Cayman Islands. This was a complete restaurant makeover and became the number 1 restaurant on the island and many considered it the best of all the Caribbean. This lead Chef Joseph to be part of the world famous Cayman cook out, along with Chef’s Eric Ripert, Anthony Bourdain and Jose Andreas, and guest chefs Daniel Humm, Laurant Gras, and David Kinch and more.
Along the way Chef Joseph as developed his own style of modern cuisine, rooted in the classics. He believes that chefs are like scientists, artists and magicians. His canvas is a sleek plate or a piece of wood. He loves to fill the palate with vibrant natural colors from Mother Nature with ingredients and textures to play with the senses. Chef’s goal is to create a memory, from taste, texture, scent and sight; a memory that explains the chef’s turmoil, passion, dedication, sacrifice and success. Chef Joseph believes there is no such thing as a perfect meal. Chef Josephs philosophy is there is no such thing as a perfect meal, however, once this is understood you are that much closer to succeeding. With the gardens and orchards at L’Auberge Provencale, and local farms and foragers, he sources much of his ingredients each season to create cuisine that is a delight to the eye as well as the palate.
At La Table Provençale, Chef Joseph is creating world class cuisine in a country manor setting. The goal here is to expand his horizon and receive critical acclaim in the United States. Becoming a new husband and father, Chef Joseph is dedicated to his new family and to the success of La Table Provençale. We encourage you to come and sample his creative cuisine and enjoy this new and exciting chef.
Owners: Alain & Celeste Borel
Sommeliers: Celeste & Christian Borel