Developed an early passion for food and service.
From Michigan State University.
Located in Chicago.
Made a pivotal career shift to focus on cooking.
Located in Paris, France.
Located in New York, USA.
Located in Washington State, USA.
Located in Chicago, USA.
Current or recent role, located in Detroit, MI or Ann Arbor, MI (sources mention both Detroit as his location and Echelon Ann Arbor).
Recognition for his work.
Joseph VanWagner is an Executive Chef and Managing Partner with deep culinary roots in Southwest Michigan. He is known for his modern approach to Michigan cuisine, often incorporating wood-fire techniques. His career includes stints in renowned fine-dining kitchens across the United States and Europe, culminating in a James Beard Best New Restaurant nomination in 2026.
Echelon Kitchen & Bar, Restaurant A.T. (Paris), Daniel (New York), Willows Inn on Lummi Island, Blackbird (Chicago)
Chef VanWagner grew up in the fruit belt of Southwest Michigan, where he developed an early appreciation for local ingredients through fishing, hunting, and working on blueberry farms. He started his culinary journey washing dishes and cooking in local diners. After earning a degree in Hospitality Business from Michigan State University, he initially worked in restaurant management in Chicago before fully committing to the kitchen in 2009. Outside of the kitchen, he maintains an active lifestyle, explores other restaurants to support the industry, and seeks inspiration in nature.
Data Freshness: 2mo ago
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