From Disney to Double Burgers: Chef Joe Friday Brings Flavor to Gusto TV

Known for his deep respect for culinary craft and his down-to-earth teaching style, Chef Joe Friday brings soul, skill, and storytelling to every dish. From training at Walt Disney World’s prestigious culinary academy to exploring global burger culture on Cheeseburgers of the World for Gusto TV, Joe has carved out a career that blends tradition, creativity and passion.

What first drew you to food television?
Joe Friday: I didn’t really pursue food TV directly—it was more of an opportunity I stepped into. What pulled me in was the chance to share what I love, teach people, and just be myself. I enjoy telling food stories and connecting with others through cooking.

What’s one moment from filming at Gusto Studios that stands out?
JF: Wrapping up Season 2. The first season, I was still figuring things out. But by Season 2, I was comfortable, I knew the crew, and we really bonded. There was a lot of laughter behind the scenes, and when we wrapped, we took photos, shared memories, and I got a plaque. It just felt like a real celebration of the work we’d done together.

Let’s talk food—what’s your all-time favorite dish to make?
JF: That’s a tough one. I’d say chicken pot pie. It’s a southern classic and I love the savory pastry. But burgers? Burgers are always on my list. They’re fun, creative, and always a crowd-pleaser.

Do you have a go-to burger recipe?
JF: Definitely. The Double Friday Burger. It’s simple but done right—good beef, potato bun, melted American cheese, grilled onions, and mustard. No gimmicks, just solid ingredients and technique.

You’ve created a lot of different burgers—what’s behind that passion?
JF: Research and a love for food history. I’ve driven across the U.S. visiting iconic burger spots—like Texas Tavern in Virginia, Leo’s Lunch in Connecticut, and Apple Pan in California. Every region has its own burger culture, shaped by what’s available. It’s fascinating!

You mentioned Japan as one of your favorite places to work—why is that?
JF: The work ethic. The precision. The pride in doing things right. In Japan, there’s a saying—if you’re a rice farmer, aim to make the perfect grain every day. That mindset sticks with me. Whether you’re flipping burgers or making sushi, give it your best every time.

What’s one kitchen tool you can’t live without?
JF: My chef’s knife. It’s essential—whether I’m breaking down meat, chopping onions, or prepping vegetables. A sharp knife is the foundation.

What’s one kitchen tool you can’t live without?
JF: My chef’s knife. It’s essential—whether I’m breaking down meat, chopping onions, or prepping vegetables. A sharp knife is the foundation.

You trained at Walt Disney World’s culinary academy—what was that experience like?
JF: Incredible. We learned from world-renowned chefs, had access to amazing resources, and I even got to cook at places like Epcot and the Contemporary Resort. It was immersive, hands-on, and completely shaped who I am as a chef.

What’s been the most rewarding part of your career so far?
JF: Seeing people smile after they eat something I’ve made. That’s been the same since day one. Food creates connection—whether I’m at the table or just in the kitchen, I get to be part of that experience.

Any exciting projects coming up?
JF: I’m putting more energy into my YouTube channel. It’s become a space for me to be completely myself and share more recipes, stories, and what I love.

Are you still involved in the restaurant world?
JF: Absolutely. I’m still all-in on burgers and private chef work. I have two locations of Friday Burger Company, and my fine dining background comes in handy with private dinners. It’s the best of both worlds.