Levy Restaurants

Joseph "Jo-Jo" Doyle

Executive Chef
Churchill Downs

Chef Joseph “Jo-Jo” Doyle leads the Levy Restaurants culinary team in Louisville, KY as Executive Chef at legendary Churchill Downs. Chef Doyle is responsible for creating all menus throughout Churchill Downs for the annual Kentucky Derby as well as races throughout the season. He oversees the culinary offerings in the exclusive Turf Club, Millionaires Row and Luxury Suites, Hospitality Village and concessions.

Chef Doyle spent three years as executive sous chef at Churchill Downs before taking the helm as executive chef in 2009. Prior to his time at Churchill Downs, Chef Doyle was the chef for Levy Restaurants’ exclusive Flagship Lounges at American Airlines Arena in Miami where he put his own spin on creating new menus and introduced the ‘small plates’ concept at the arena with huge success.  Throughout his career at Levy Restaurants, Chef Doyle has lead the creative development of menus for many impressive events at Churchill Downs, American Airlines Arena and other Levy venues, such as the U.S. Open, 2008 Ryder Cup, MTV Video Music Awards, NBA Playoffs and Finals, and U2, Rolling Stones and Paul McCartney concerts.

Before joining Levy Restaurants Chef Doyle gained experience in numerous gourmet restaurants. He worked with two well respected James Beard Award-winning chefs, Devlin Roussel at Michael’s Seafood in New Orleans and Patricia Wilson, Chef Doyle’s mentor in culinary school, on private catering for a variety of events. He was also the Executive Chef at Backstreet in, Westin, FL and H20 in Ft. Lauderdale, as well as Chef de Cuisine at Hi-life Café in Ft. Lauderdale under “Top Chef” Season 2 alum Chef Carlos Fernandez, where he received numerous awards and accolades.

Chef Doyle is a southern chef at heart. He was born and raised in Tallahassee, FL and spent summers with family in Mobile, AL and New Orleans, LA. The unique flavors of these regions have had a strong influence in his cooking and he continues to use his own family recipes with southern and Creole flavors, including his Country Succotash, Seafood Creole and Country Stewed Beans.

Chef Doyle relentlessly pushes to make his food as clean and unrestricted as possible with good strong flavors that complement each other. His passion and creativity are served up with enthusiasm and he’s never afraid to make a statement with a menu.  From his gourmet restaurant background to developing menus for some of sports most prestigious events, his pursuit is delighting each guest with perfected traditional dishes balanced with innovative twists.