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About Joe DeFazio
 

1. Joe had a fiery start when he first came to Richmond and he is still running hot: In 1982, Joe took a chef’s position at the Red River Rib Co., which burned down the day he accepted the job. That did not stop Joe creating DeFazio’s in Shockoe Bottom (sold in 1992) and DeFazio’s in Innsbrook. New Year’s Eve 1999 was the final night of business for DeFazio’s of Innsbrook. Since then, Joe has been splitting his time between catering, consulting and enjoying some well deserved time on the golf course.

2. Although not planned, the catering business enjoyed continuous growth. Before Joe was able to get his golf game into the low single digits, his catering business was in the high six digits. The demand for DeFazio’s food was unending. In 2001 DeFazio’s was selected as the exclusive caterer for the (CAA) Colonial Athletic Association Basketball tournaments. In 2002 a contract was signed for the (MEAC) Mid-Eastern Athletic Conference. All the while demand for corporate catering, cooking classes, even planning, wedding receptions continues to increase. Most recently DeFazio’s has become the caterer of choice for state wide Pharmaceutical representatives wishing to share a meal with Doctors, while explaining their new drugs.

3. In 2003 Joe introduced his latest concept "Self Catering" which allows customers to cater their own functions with specialized assistance from the DeFazio’s kitchen staff. "Basically we will prepare what ever the client doesn’t want to" explains DeFazio from his newly completed 3000 square foot state of the art kitchen at 2601 Tuckernuck Drive.

4. Today Joe is still determined to find the single golf digits. However, this joint venture with VSP Inc. is fast becoming his new passion.

1. While a college student in the early 70's at Penn State University in Harrisburg, PA, Joe worked as an aide in the State Senator’s office. Frequently, lobbyists would treat the Senator and his staff to gourmet lunches at Lombardo’s Restaurant. Joe developed such an appreciate for fine dining that he took a night job at Lombardo’s, working closely with the chefs and managers. Meanwhile, he earned his B.A. in Business and a Master’s in Public Administration, with a concentration in public health.

2. After graduate school, Joe headed for the West Coast to learn the inner workings of the renowned Maxwell’s Plum in San Francisco. There he studied with the sous chef, the prep chef, the pastry chef and the butcher. In 1982, Joe took a chef’s position in Richmond at the Red River Rib Co., which burned down the day he accepted the job. While the company rebuilt the restaurant, Joe worked for Red River Rib in Charlottesville, soon becoming the manager and chef. While the company rebuilt the restaurant, Joe worked for Red River Rib in Charlottesville, soon becoming the manager and chef.

3. After a year, Joe decided Miami was the place to be. He worked at Dominique’s, the sister restaurant of the famous Dominique’s in Washington D.C. After a return visit to Richmond, at a farewell dinner held at the former Winston Churchill’s in Shockoe Bottom, he found he missed the area. So he bought that very restaurant in 1984. A year later the James River flooded out the restaurant with nearly 10 feet of water. With the help of family and friends and the Small Business Administration, he reopened the restaurant as DeFazio’s.

4. The next flood, in 1987 wasn’t quite as bad - only 5 feet of water inside. Joe decided to turn his bad luck into a promotional opportunity. Before the river overflowed its banks, he shipped in two truckloads of sand and invited customers to come to the “Flood Sale”. Radio station B103.7 advertised that the first 10 customers arriving in beach wear would eat free. With a few beach balls and umbrellas adding to the atmosphere, Joe was able to sell much of the inventory that would have been lost to the flood waters. Instead of leaving tips, patrons carried out table and chairs to a waiting truck to go to higher ground. From that time on, Joe’s customers, became his friends.

5. Joe went to Innsbrook in 1989 and continued to run both restaurants for three years. The success of the West End location brought a tough decision. His presence was needed both places, but he decided to focus on Innsbrook. With the sale of his downtown location, he was able to grow DeFazio’s of Innsbrook into a successful and popular dining spot for 10 years.

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