Joseph Offner is the founding Executive Chef of Bar Sprezzatura, a coastal Italian-inspired restaurant located in San Francisco’s Financial District. 

Born in Long Beach, California, and raised in St. Louis, Missouri, Joseph was inspired by his Italian-born mother and food-industry veteran father to pursue a culinary career. He began his journey in Chicago at Broadway Cellars before moving to Las Vegas in 2013 to work with award-winning Chef Rick Moonen at RM Seafood and Rx Boiler Room at Mandalay Bay Resort & Casino. He then returned to California to serve as Executive Sous Chef at Alexander’s Steakhouse in San Francisco, where he gained extensive knowledge of Asian and Japanese ingredients, including various types of Wagyu beef. 

Joseph’s culinary expertise led him to Taiwan, where he helped open Alexander’s Steakhouse in Taipei. Upon returning to California, he worked under 3 Michelin-starred Chef Claude Le Tohic at the Cupertino location. In 2017, he became Chef de Cuisine at Presidio Social Club in San Francisco, later serving as Executive Chef at The Trident in Sausalito, where he developed a seafood-centric menu. He then joined the MINA Group as Executive Chef at The Bungalow Kitchen by Michael Mina in Tiburon, before founding Bar Sprezzatura.