Chef Joseph Gleeson
Chef Joseph Gleeson grew up between Butte, Montana and Ventura, California. He started cooking as a young teenager when he began preparing meals for his family of eight. After attending the California Culinary Academy in San Francisco in 2006, Chef Levon Wallace invited Joseph to join his kitchen at the Ojai Valley Inn and Spa.
Joseph followed Wallace to Martha’s Vineyard, where they worked together at the Harborview Hotel and Resort. In 2010, Joseph relocated to Chicago and was a part of the opening team for Girl and the Goat. While in Chicago, he worked for Paul Kahan at Big Star. Joseph relocated to Austin and joined the Hopfields team in 2013. He became their Director of Culinary Operations earlier this year, after the opening of the company’s second venture, Nicolaza’s. He spends his mornings off making French toast for his five-year-old daughter and baby son.
Chef Jose Raul Castillo
Chef Jose Raul Castillo was born and raised on the Texas-Mexico border. He gravitated towards cooking from a young age during his summers and family gatherings in Mexico. After graduating from the Culinary Institute of America, Raul did an externship at Spain’s 3 Michelin star El Raco de Can Fabes.
His culinary journey then took him to Miami, where he worked in various fine dining environments, including the Four Season and Barton G at the Versace Mansion. Raul then moved onto more casual concepts, working for the JEY group and 50 eggs. He recently returned to his home state of Texas, working first for Hakkasan before landing at Hopfields in the summer of 2018.