Meet Our Chef

The Blair House is pleased to introduce Joseph "Joey" Kulivan as the Executive Chef/Instructor. With Joey's international culinary expertise and aptitude as a "natural born teacher", guests will be provided with a unique opportunity to experience, first hand, exciting recreational cooking classes while staying at our nationally recognized country inn.

Joseph, born in Seguin, Texas, was raised in New Orleans where his family was involved in the seafood industry. He first began cooking under the tutelage of his Italian grandmother. From her he learned the invaluable fine art of tasting, which requires training all of the senses.

Following high school and college down on the Bayou, Joey left New Orleans and lived in Germany where he was stationed with the Air Force. While there, he fell under the auspices of Hans & Hilda, who taught him about Gastronomy - the study of the relationship between culture and food. It has been said that "becoming a true 'foodie' enriches time spent on this Earth like few other things."

After returning to the states, Joey continued his education with the intent of earning a law degree, but discovered his true passion was for cooking. Working first at Arnaud's in New Orleans, under Chef Claude Aubert, at the Tavern on the Green in New York and later with Eric Kokomuro at the Waikiki Resort in Honolulu, Joey honed his skills in the kitchen as well as "front of the house".

In the 90's, Joey moved to Chicago, helping to develop recipes and menus for brother Jimmy's BBQ House & Club and Rigolettos, winning awards for Best Gumbo, and Best Pecan Pie for the city of Chicago. Understanding the need for a formal culinary education, Joey then attended the acclaimed School of Culinary Arts at Chicago's Kendall College and graduated at the top of his class. While in school he proctored the USA Finals of the Prestigious Bocuse d'Or World Cuisine Contest - a competition that showcases the art and technique of contemporary French cooking.

Soon afterward, he returned to Europe and settled in Italy where he mentored under Chef Natalie Bacchetta at the Michelin rated Villa Crespi Hotel/Ristorante in the peidmont region of the Italian Alps, north of Milan.

After his internship, Joey had an opportunity to relocate to Richmond, Virginia. There he was the Executive Chef at Cafe Bella, and later at Hondos Steak House. It was during this time that Joey received high reviews from the restaurant critics. He was also instrumental in the design of a "state of the art" kitchen for the Virginia Public School System's new culinary program.

Luckily, Joey has returned to the Hill Country and is now the Executive Chef and Instructor at Blair House Inn. We are truly excited to have Chef Joey with us and are impressed with his delicious and innovative creations. As Julie McAllister, one of our recent guests remarked, "Joey, your chef, is wonderful! Keep him!"

Joey, a talented instructor, finds true enjoyment in teaching and strives to provide the ultimate learning environment. Through his hands-on approach, his goal is to make each class an enjoyable and memorable experience that will impart valuable skills everyone can incorporate into their daily lives. Chef Joey wants students to come to realize that good food is all about well prepared meals utilizing fresh ingredients.

No matter what level of culinary comfort you currently experience, Chef Joey is sure to increase your confidence in the kitchen while learning new techniques in a fun-filled, relaxed setting. As Colette McCoy remarked, "Since our return from last week's Mediterranean themed class I have continued to think of my experiences there. It is the total immersion of cooking and being in the kitchen (especially with a skilled, knowledgable chef) that I enjoyed. It doesn't hurt that your accommodations are wonderful and relaxing after being in the kitchen all day.

As Chef Joey says, "We don't eat to live, we live to eat!"