What will set Dressed and Pressed apart from the typical mobile restaurants found at most street corner locations are the unique salad recipes and dressings developed by Chef/Owner Joseph Andreoli. Joseph has worked in the hospitality industry for 10 years 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. During Joseph’s enrollment at the CIA, he was a member of the 2000 CIA Culinary Team that finished first at the Sarrizen Cup.
In addition to being a graduate of the Culinary Institute of America, Chef Andreoli has worked in many of the fine dining restaurants throughout the East Coast. Two stand out as masters of the sustainable agriculture approach, 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’ sustainability approach at Dressed and Pressed.