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Feeding his creativity

Executive chef and his team are thriving at Devonshire

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June 27th, 2017
Executive Chef Joseph Marinelle oversees Devonshire’s five clubhouse restaurants and heads a kitchen staff of 14. But he doesn’t hesitate to pitch in himself when needed.
Executive Chef Joseph Marinelle oversees Devonshire’s five clubhouse restaurants and heads a kitchen staff of 14. But he doesn’t hesitate to pitch in himself when needed.

When Joseph Marinelle began working last December as executive chef at Devonshire at PGA National, Erickson Living’s senior living community in Palm Beach Gardens, he embodied the company’s culture of excellence and customer service.

Marinelle’s commitment to quality at the highest level enhances Devonshire’s culinary reputation for providing world-class cuisine to its community members.

His background is uniquely suited to his position. A graduate of the College of Culinary Arts at Johnson & Wales University in Providence, R.I., he’s worked in fine dining, corporate dining, and health care venues.

For the past 15 years, Marinelle served as executive chef at Erickson Living’s Seabrook Village retirement community in Tinton Falls, N.J. 

But when Devonshire’s position became available, he saw opportunities to take on different challenges and try new things. 

“I serve an appreciative audience here,” Marinelle says, “so that feeds my creativity. And Devonshire is smaller, so I want to keep menus interesting.” 

His attitude toward community members’ requests is that if he has what they want, he’ll give it to them: “I want people to be happy.” 

A hands-on manager, no job is too small for him to pitch in and do himself.

Marinelle heads a kitchen crew of 14 and oversees Devonshire’s five clubhouse restaurants, each of which has a different personality and menu. 

Food prep at its best

Food preparation at Devonshire means fresh and local. The team portions its rib eye and New York strip steaks, cleans and portions the local seafood, adapts for special diets, and cooks food to order. Fruits and vegetables are also local, as are the garnishes that come from Devonshire’s herb garden.

A monthly culinary forum lets everyone express kudos, complaints, and suggestions. Community member Polly Sherk, who heads Devonshire’s culinary committee, says Marinelle is doing an excellent job. 

“It’s a team effort,” he says. “I don’t take the credit.” 

Accepting the position at Devonshire has even contributed to Marinelle family harmony. “My wife has always wanted to come to Florida,” he says. “This sure was the right decision.”

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