PAZA, TREE OF LIFE

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Chef Joe Rocchi is the Culinary Director at Franklin Towne Charter High School in Philadelphia. He holds a Bachelor's of Science degree in culinary arts and has honed his skills with over 2 decades of experience in the industry. He achieved success in various roles spanning the culinary landscape from opening multiple Philadelphia casinos as an executive, to fine dining restaurants, directing health care nutrition services, large scale catering and as a consultant. He is a citizen of the Pamunkey Tribe of Virginia and is a passionate educator and rising star around questions of Indigenous food sovereignty, colonization, and pre and post Colonial Indigenous foods. He holds a seat on the speakers bureau with the Philadelphia Native American House Alliance. Chef Rocchi has recently been featured on PBS for his role in creating the inaugural Indigenous People's feast at the College of William and Mary. Contributing member of IndigifoodDB, and co-author of the recently published, IndigiFoodDB: A Database of Indigenous Foods, their Flavors, Nutrition, and Environmental Impact. He has recently simultaneously completed his first dinner on behalf on the First Nations Development Institute while also kicking off a new series of farm to table dinners on behalf of the Farminary that pairs authors with Chefs to create a one of a kind evening around social justice in the realm of agriculture.

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