Chef Joseph Oldham

Joseph Oldham is Executive Chef for Food Glorious Food Catering Dallas. His global travels have had him cooking for heads of state, dignitaries and luminaries the world over.  

He began his culinary training immediately upon graduating from High School. He started his American Culinary Federation Apprenticeship and studied under Certified Master Chef Ernst Gruch at the Dallas Country Club in Highland Park. During this apprenticeship Oldham studied briefly at LaVarenne cooking school in Paris.  The American Culinary Federation honored Oldham by naming him one of 5 outstanding apprentices in the United States. Chef Joe graduated from this ACF apprenticeship in 1987 and immediately started a new apprenticeship under Certified Master Chef Hartmut Handke at the famed Greenbrier Resort in White Sulpher Springs, W.V. Winter seasons were spent at the Greenbrier’s sister property Caneel Bay Resort in the U.S. Virgin Islands where Oldham cooked under Executive Chef John Farnsworth.

Chef Joe then followed Chef Farnsworth to Lanai, Hawaii where he was on the opening team for The Lodge at Koele. In 1991 Oldham left the island of Lanai and went to work with Chef Georges Mavrothallassitis at The Halekulani Hotel in Honolulu. After 2 years Four Seasons Hotels and Resorts recruited Chef Joe to work at the Resort Wailea on Maui. In 1997Chef Joe opened the new Four Seasons Resort Aviara in Carlsbad, CA. as the Executive Sous Chef. After 3 years in Southern California Oldham was promoted to Executive Chef and sent to reopen The Four Seasons Resort Nevis in the West Indies. In 2003 Chef Joe was transferred to Singapore to be Executive Chef for The Regent Singapore, a Four Seasons Hotel.

Oldham returned to his home state of Texas in 2006 as Executive Chef for the Four Seasons Houston. Oldham left Four Seasons after 14 years to be closer to his family in Dallas and joined Food Glorious Food where he has headed the kitchen for many of the city’s high profile events. Chef Joe’s approach to cooking is to keep food clean and elegant while using his worldly travels to influence and diversify his cuisine.