Chefs Against Hunger
Chef Armond Joseph
Chef Armond Joseph
Armond Joseph is the Executive Chef at Léon 1909 on Shelter Island, where he is redefining seasonal coastal cooking through a fire-driven approach rooted in the rhythms of Eastern Long Island. Cooking over a wood-fired hearth, Joseph creates food that is both elemental and elegant—anchored in seasonality, layered with technique, and deeply expressive of place.
Born in Detroit and raised in a Palestinian household, Joseph grew up cooking alongside his family, where food was a powerful expression of heritage, memory, and care. The bold, bright, and resourceful flavors of Palestinian cuisine continue to shape his cooking sensibility—bringing an intuitive understanding of spice, acidity, and preservation that informs his style to this day.
Joseph began his professional career at the acclaimed Selden Standard before moving to the East Coast to work in some of the region’s most respected kitchens, including Del Posto, Wildair, Roman’s, and Birch. His time in these diverse environments sharpened a style that blends coastal and Italian influences with a modern, ingredient-forward perspective.
At Léon 1909, Joseph’s menu is shaped by what’s fresh, foraged, or preserved. Dishes like Grilled Tilefish with Orient Point saffron risotto and habanada pepper, or Peconic Escargot and Whelk with pickled ramps and wild fennel, reflect his restrained yet deeply expressive cooking style. Fire is central to his process—not just as a method, but as a creative lens, building layers of flavor that feel intimate and alive.
Through fermentation, curing, and preservation, Joseph captures the character of each season and reinterprets it throughout the year. This approach comes through in dishes like Carrot Custard with clothbound cheddar and puffed wild rice, or Butter-Poached Red Shrimp with rutabaga cream, where clarity of flavor meets a quiet complexity.
At Léon 1909, Joseph is doing more than writing a menu—he’s cultivating a living pantry of the region. Every plate nods to the land, the sea, and the patient, purposeful work that makes each dish feel grounded, personal, and entirely of its place.