Joseph Andreoli is the Chef/Owner of Dressed and Pressed and graduated from the Culinary Institute of America (CIA), obtaining both an Associate Degree in Culinary Arts as well as a Bachelor Degree in Restaurant Management.
Chef Andreoli has 15+ years experience working in the hospitality industry in many of the fine dining restaurants throughout the East Coast. Two stand out as masters of sustainability, The Inn at Little Washington, Virginia and HOOK of Washington, DC. Both locations have been cited in numerous awards and articles for following sustainable practices in their operations and have been instrumental in shaping Chef’s sustainability approach at Dressed and Pressed.
Chef Andreoli is keenly aware of the trials and tribulations people with food allergies face on a daily basis. As a young boy, Chef Andreoli had to deal with rotation diets and shots just like most allergy sufferers do today. This has greatly influenced the unique recipes and salad dressings served daily by Dressed and Pressed.
Tom Shepherd is the Business Manager for Dressed and Pressed. Tom graduated from Culinard, the Culinary Institute of Virginia College with a Degree in Culinary Arts. In addition to his Culinary Degree, Tom spent 25+ years in various managerial roles within the Banking and Finance Industry before joining Dressed and Pressed.