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Wellington's at Tropicana Casino & Resort

Executive Chef – Joseph LaPorte

Raised in the South Jersey area, Joe began his career working in a family-owned restaurant at the young age of 13. Although this was just a training ground, it was the beginning of his culinary aspirations. In 1981, upon the opening of Harrah’s Casino Hotel, Joe began working as a cook. Harrah’s offered him an excellent experience to be part of the Casino Hotel “Grand Opening”. He remained at Harrah’s through 1986, at which time he was transferred to the Trump Plaza Casino Hotel as a relief cook. During this time period Joe learned from many fine chefs. In 1989 Joe was offered the position of Sous Chef at the Tropicana Casino and Resort. During the past nineteen years with the Tropicana, he has continued to advance in the culinary field. Joe served as a chef in several different gourmet restaurants and volume rooms which led him to his promotion in 1992 to Lead Production Chef. This position offered more learning opportunities and responsibilities. Joe was promoted to Executive Sous Chef in 1994. In October 2001, he was promoted to the position of Executive Chef and under his dedicated leadership, the Tropicana has one numerous culinary awards.  Chef Joe's philosophy is dedication, total commitment to guest satisfaction, and most of all, to enjoy the endless opportunity in the culinary field. “Let everyday become a new experience”.