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Joanna Perel Joanna Perel began her culinary journey at age 15, landing a catering apprenticeship in Balitimore, MD. Following her induction, she went on to restaurants in Atlanta and Fort Lauderdale, later moving to Switzerland where she ran her own catering company for three years. Coming to the Bay Area in 2001, Joanna worked as Executive Chef at Palo Alto's Blue Chalk Café. Joanna is in her second year at Pacific Catch. She is well-known for her spicy southwest innovations and Asian fusion creations. Joanna has traveled extensively in the U.S., Europe, Southeast Asia, and Central America, and continues to draw both personal and culinary inspiration from her experiences abroad. She lives in San Francisco with her partner and her two cats. |
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