Ferdinand (Fred) DeJoseph grew up in Syracuse, New York. His earliest exposure to cooking was as a very young boy in his Italian Grandmother's kitchen where, when he got too rambunctious, was made to sit still in a chair while she cooked. His first jobs as a young man all involved cooking, from the W.T. Grant's lunch counter to The Hotel Syracuse to the Syracuse Hilton to even running an Adirondack resort.
He graduated from SUNY Morrisville with a degree in Hotel and Restaurant Management, studied Culinary Arts at The Culinary Institute of America (Hyde Park), and Food Service Management at The Rochester Institute of Technology. He was Executive Chef at Sterio's Landmark in downtown Syracuse for two years before moving to the area to co-own and run Toddie's Restaurant in Sidney. Most recently, he was food service director at both Amphenol Aerospace and MeadWestvaco Corporations. Fred is known for his unflinching devotion to quality, detail and consistency.