Every Cescaphe event is a feast for all the senses, but it’s the culinary experience that sets the stage and raises the curtain for all the celebration that follows. It begins with our legendary Cocktail Hour —and continues throughout the event. With a wealth of choices for every course, as well as special seasonal offerings, our menus are designed to free you to be as creative and original as possible in delighting your guests. Whatever you select, you can be confident that every cocktail, every hors d’oeuvre, and every entrée will be prepared to perfection and served with attention to every detail. We wouldn’t have it any other way.
Executive Chef Joe LaPorte brings his award-winning culinary concepts to all Cescaphe events. His experience encompasses a wide variety of countries, cultures, and cuisines. And an equally diverse range of dining styles, from exquisitely-prepared haute cuisine to luxurious catered events for thousands of guests.
Executive Chef Joe LaPorte’s culinary passion began at a very early age, working before and after school in a family owned restaurant. This experience gave him an appreciation, understanding, and love for food. In 1980 Joe moved on to create a better opportunity for himself by being part of the opening of Harrah’s Hotel & Casino. Over the next two decades Joe advanced his career in Atlantic City, holding positions including Executive Chef at Tropicana Hotel & Casino and Culinary Director at Revel Hotel & Casino. Throughout this time Joe received many awards and accomplishments for working in high volume catering, and several 4-star gourmet restaurants.
In 2015 Joe took his career down a different path by leaving the casino business. He brought his talents and expertise as a Corporate Executive Chef to Cescaphe. Joe has never lost his passion for excellence, striving for quality, and building the best of the best for Cescaphe.
His favorite aspect here at Cescaphe is being a big part of someone’s special event. Joe continues to build Cescaphe to the highest standard of excellence and constructing the best culinary team in the Greater Philadelphia Area. Joe’s philosophy is to always have passion, never use less than the finest and best quality ingredients and to never settle for creating anything short of excellence.
