Farmers Restaurant Group Executive Chef Joe Goetze

Chef JoeA graduate of the Culinary Institute of America, Chef Joe has been developing menus and running kitchens for over a decade. He creates Founding Farmers’ recipes, leads the culinary team, researches ingredient sourcing and develops the produce and purveyor partnerships that are fundamental to our operations.


Chef Joe’s culinary path unfolded during high school, when he worked at the Hyatt Regency in Greenwich, Conn., doing just about everything in the kitchen. This solid background instilled a fundamental skill set that helped him excel in culinary school, and the choice of the Hyatt Regency Grand Cypress in Orlando, Fla., for his externship further solidified his commitment to the craft. Heeding the best advice he ever received, “master your palate,” Chef Joe did just that, working his way through the best restaurants on the Florida coast, developing not only his palate but the specific skills that have set him apart as an amazing chef.

Chef Joe was on the ground-floor team to renovate and revitalize The Melrose Hotel in Dallas and was the Sous Chef at the hotel’s restaurant, The Landmark, from 1992 until 1994. Executive chef positions followed at Sipango, City Café and Dani Catering and then, in 1997, Chef Joe found the place that would challenge his expert palate and continue to grow his career, eatZi’s Market & Bakery. He commanded this $17 million/year operation, responsible for all culinary operations.

Chef Joe joined the Founding Farmers team long before we opened our doors on Pennsylvania Avenue. His talents and knowledge have been instrumental in maintaining the restaurant’s commitment to true food and drink. He’s excited about spreading this message with the opening of Potomac’s Founding Farmers, especially as this gives him an opportunity to develop new dishes and flavors that are sure to become fan favorites.

Bar & Beverage Director Jon Arroyo

If you’ve never heard of a bar having an executive chef, welcome to Founding Farmers, where even the cocktails have a culinary and custom twist. Meet Executive Bar Chef Jon Arroyo, a true bartender who believes that memorable experiences are created by each sip of a properly prepared cocktail, whether it’s an old standard, a Founding Farmers signature drink, or a small-batch bourbon, produced by a family distillery, served neat.

A Los Angeles native, Chef Arroyo started his career in the acting world and, like most actors, spent a lot of time working in restaurants and behind the bar at beverage emporiums. The world of entertainment and creating great experiences for guests clicked for him when he joined the Houston’s restaurant brand. They introduced him to fresh ingredients behind the bar, and he developed a truly culinary appreciation for freshly prepared and handcrafted juices, mixes, and flights of fine spirits.

After seven years with Houston’s Chef Arroyo was recruited to open a new concept in Philadelphia — Smoke Joint BBQ, modeled after Bluesmoke in New York. Jon helped develop the whiskey bar concept there, sponsored by the folks behind Jim Beam brands, and soon proved to be the hottest new concept around. Chef Arroyo even had the opportunity to connect and learn all about bourbons from Fred Noe, the great-great-great-grandson of the man who first created Knob Creek. Even with all that success, Chef Arroyo caught the acting bug again and returned to commercials and other thespian pursuits.

When a friend called Jon and told him about VSAG and all the exciting new concepts that the restaurant-consulting firm was developing, Jon was pulled back to his true passion — sharing the art of the cocktail by leading Founding Farmers’ innovative bar program.