A chef and food justice enthusiast talks about how to better connect high school learning with real-world careers and problem-solving: for example, connecting math and science with culinary paths.
Executive Chef for Levy Restaurants at Ford Field: Home of the Detroit Lions
Joseph Nader is the Detroit Lions executive chef for Levy Restaurants and owner of Guilt Chocolates, a chocolate company, and Hardcore Meals, a meal prep service for athletes. He oversees every aspect of food service in the 65,000 seat stadium, including 132 luxury suites, 5 mini restaurants, 40 general concessions, the Hall of Legends Restaurant, the MGM Grand Tunnel Club, and the catering at Ford Field. He also oversees the culinary operation at the Lion’s training facility for the players and coaches. He specializes in contemporary global cuisine, infusing his menus with Middle Eastern and Mediterranean flavors. Joseph is a Detroit native and lifelong Lions fan. He’s now working with the beloved Lions of his childhood at Ford Field.
Joseph began his informal culinary training as a child, spending summers cultivating vegetable gardens and cooking alongside his grandparents. His Lebanese and Italian heritage sparked his culinary imagination and has inspired his life’s work.
Joseph is very active in the community, especially in regards to food justice. He is a chef instructor/volunteer for Cooking Matters, a part of the No Kid Hungry campaign. Additionally, Joseph has testified before a United State House Committee on childhood nutrition and SNAP programs. He is very active with the Detroit Lions Meet Up & Eat Up program which provides education and farmers market tours for students from Detroit Public Schools.