Joe Messina grew up in Mobile and Gulf Shores, Alabama, and it was there as a teenager, that he started his tenure in the restaurant and hospitality industry. Fresh out of high school and while studying business at University of Alabama at Birmingham, he landed a position in the kitchen at Highlands Bar and Grill in Birmingham. Working beside acclaimed chefs Frank Stitt and Chris Hastings, Joe honed his culinary skills. At 21, he packed his bags and his appetite for adventure and headed to New York City. He there had the honor of working for world-class chefs and restaurateurs including Jean George (Vong/JoJo), Tom Colicchio (Gramercy Tavern), and the legendary Sirio Maccioni of (Circo/Le Cirque).
His passion for wine and travel led him to leave the city and head to Tuscany, where he had the unique opportunity to work at a vineyard for two seasons of winemaking and olive harvesting. Not only did he add to his vast knowledge of wine and cuisine, but he explored his Italian roots through immersion in the culture as well as the language.
Upon his return to New York, he worked with Mario Batali and Joe Bastianich (Lupa/Otto) and Giovanni Tognozzi (Bar Pitti), and made his move from the kitchen to “Front of House”. It was during this time that he met and married his wife, native Brazilian, Cristiane, and their first child, Memphis Grace, was born.
After nearly 16 years in NYC, and with son Macon on the way, Joe and his family moved to the Gulf Coast, choosing to relocate in the 30A area. Being close to family, sharing similarities of the beautiful beaches of Cris’ home in Brazil, and offering a wonderful environment to raise their children made their choice an easy one.
Joe has worked in area restaurants as a part of service staff as well as management, and also served as a wine representative for restaurants from Destin to Panama City Beach. Joe worked as a server at George’s for years and is excited to come back after two years as General Manager to share his passions with a tremendously talented and dedicated staff. The dining scene on 30A will soon reap the benefits of Joe’s training and experience.
