Pastry Perfection and Staying Power

When it comes to desserts that push the boundaries of flavor, texture, and creativity, Joe Holmes is in a league of his own. As the corporate pastry chef for Good Company, Joe is known for taking classic pastry techniques and flipping them on their head with bold, unexpected flavor combos. And while many chefs are chasing fame in big cities, Joe made the choice to stay right here in Northeast Ohio—and his reasons go deeper than just career moves.

The Road Less Traveled

Joe’s journey to pastry chef wasn’t exactly planned. He laughs about it now, but it started with a simple love of food. “I kind of always liked cooking. I remember, after cartoons, I would watch Rick Bayless on PBS,” Joe says with a chuckle. “Those shows just seemed so cool to me, but I wasn’t sure what the hell I wanted to do.”

Eventually, his curiosity led him to culinary school at the prestigious Johnson & Wales, a jumping off point that opened doors to kitchens all over the country. Eventually, he worked his way to some very high-profile gigs, like a seven-year stint working with Michael Symon at Lola, one of Cleveland’s most lauded culinary staples.

But even with some amazing experiences, Joe’s perspective on success has shifted over the years. “I worked for Michael Symon. That was pretty cool. But after that, the whole chef thing? It’s less of a big deal,” Joe admits, brushing off the idea of fame. “There’s only so much that being around famous chefs really does for you.” 

Down Home Flavor…With A Twist

While many chefs are drawn to places like New York or Chicago for the career opportunities, Joe had a different vision. “My career would’ve been a hell of a lot better if I didn’t stay in Ohio. But family, you know? We all make our choices”. Like many Ohioans, Joe’s roots run deep and he simply couldn’t imagine a life without his loved ones around him.

For Joe, family is what made Northeast Ohio feel like home—and that’s something a lot of locals can relate to. He’s stayed committed to the area even though Cleveland’s culinary scene hasn’t always had the support it deserves—especially post Covid.

“Cleveland’s a little big city. It wants to be bigger, but it’s not always ready to support it,” Joe points out. “People here love good food, but they aren’t always willing to spend the money for it.” He sums it up with a truth that hits home for a lot of restaurant folks: “People say they love these places, but they never actually go. It’s the nature of a smaller city where disposable income is limited. You can’t have both—wanting more and not being willing to support it.”

But Joe’s foundation keeps him in love with his career. “My family give me the strength, and my friends and work family give me the tools to make me work as hard as I do. We never know what someone is celebrating or why they are dining with us. We never know who we cook for or their stories. I cook for love.”

Expecting the Unexpected

But despite the tough environment, Joe’s desserts are anything but ordinary. One of his signature creations is his Salt-N-Pepa dessert, a unique combo of black pepper gelato with a salted caramel brownie tartlet and toffee corn crunch. “Multiple people told me it was the best dessert they’d ever had,” he says with pride.

Joe also loves getting creative with savory ingredients in dessert, like his bleu cheese cheesecake paired with winter fruit compote and olive oil crackers. Joe admits that it’s “borderline not a dessert” but one-dimensional sugar bombs have never been part of his repertoire. In fact, these unexpected flavor twists are what keep his work fresh and exciting. “I get a lot of inspiration from other chefs, Instagram, and even old cookbooks,” he says, but ultimately the final concoctions are pure Joe. 

Joe Holmes’ journey from the kitchens of Michael Symon’s Lola to the corporate pastry chef for Good Company proves that sometimes, it’s not about the career climb or the fame. It’s about finding what truly matters to you. And for Joe, that’s crafting incredible desserts and building deep connections with the people around him. His story is as much about his craft as it is about the deep ties he’s built in Northeast Ohio—and it’s a reminder that sometimes, the best place to be is exactly where you are.

Follow Joe on IG here: https://www.instagram.com/jocheff/

Follow Good Company on IG here: https://www.instagram.com/goodcompany.cle/