In December 2008, Joey Goldman opened Joey's, a contemporary Italian caf, encompassing 75 seats inside and on a charming al fresco terrace, in the heart of Wynwood. They needed a very special chef to oversee the fresh, healthy, Italian cuisine served at Joey's, the first new restaurant to open in Wynwood since the area began its transformation into a hip arts district a decade ago - and Venice native Ivo Mazzon, was a perfect fit. The restaurant and its talented chef created an immediate buzz, including a prestigious citing as one of the top new U.S. pizza restaurants in Food & Wine magazine, rave reviews locally and national coverage in Wall Street Journal, and Boston Globe, among many others.
Italian native Ivo Mazzon discovered he loved to cook at a tender age, helping his mom and grandmother gather fresh vegetables and herbs from their garden and transforming them into memorable family meals. When he was still a youngster, he worked part time for a family friend, a chef from Puglia, liked it immediately and knew that was his calling. Following that path, he graduated with a culinary degree from the Cooking Institute in Treviso, Italy in 1998, armed with great technique and an enduring passion for the fresh, healthy, simple ingredients, and time honored recipes that make Italian cuisine so popular. From 1998 2001, Chef Mazzon furthered his culinary education, apprenticing at the five star Hotel Due Torri Baglione in Verona, Italy, and Fonda Milano in Milan, among others. He came to the U.S.A. in 2002, and through 2006, served as executive chef at Spris Restaurant in Hartford, Connecticut, where he perfected his sublime thin crust pizza. In 2007, Mazzon relocated to Miami, serving as executive chef at Tiramisu on Miami Beach's Lincoln Road, prior to joining the team at Joey's Italian Caf. At Joey's, Mazzon has created a critically-acclaimed, affordably priced menu of delicious, healthy, classic Italian dishes including an array of innovative thin crusted pizzas, beautiful antipasti and salads, savory seafood, meats, pastas and daily blackboard specials, which are crafted from seasonal and sustainable ingredients, including fresh produce supplied by local purveyors.
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What is your earliest memory involving food or wine?
My earliest memory involving food was when I was child, my parents gave me a bone to chew to keep me quiet!
If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
My favorite memory from participating in the Festival is always getting to interact with the attendees and being able to see how happy the food we serve makes them!
If you could cook with anyone in the world, who would it be?
If I could cook with anyone in the world it would be Angelina Jolie.
I never leave home without my: