Hello, my name is Ryan. I’m a cook here at Papa Joe’s and have worked here for over 16 years now. It was my first job. I started in the dish pit and loved the atmosphere and family feeling so much that I knew that this was the place for me.
What I love most about this place is that the owners, Papa Joe and Mama Donna, really do make each and every employee feel like you are a part of their very own family. They’re not just your bosses; they take the time to help guide you through your toughest times and also through some of the biggest decisions in life.
Before the fire I lived right behind the restaurant and actually watched it burn down. Watching that fire greatly impacted not only us as employees but also this community as a whole. Still Papa Joe’s prevailed. We worked out of a hotel kitchen to do catering while Papa Joe’s was closed just to keep the Papa Joes name going.
There is so much I want to share with you in this blog but I can’t do it all at once. All I can say right now is that this family of ours is deeper than you can ever imagine. Please keep checking back with us to see the new and very exciting things we are doing in the kitchen as we are refined by fire.
Here’s a Fun Fact for you…
Rosemary, such as what we use in various dishes here at Papa Joe’s like our Chicken Gio, is an evergreen herb native to the Mediterranean. It’s a good source of iron, calcium, and vitamin B6, plus it’s full of antioxidants. It has been commonly used over the ages for various health issues and is said to be beneficial for digestive ailments, blood circulation, inflammation, anti-bacterial properties, boosting the immune system and brain functions.
Try adding some freshly chopped rosemary and garlic to olive oil, plus some Himalayan sea salt to taste and brush over your favorite poultry before grilling or baking, or toss some potatoes in it before roasting them in the oven for a great menu idea!
