Executive Chef Joseph Conrad is the culinary force behind Ventana Restaurant. He received his culinary degree, graduating at the top of his class, from California Culinary Academy in San Francisco, CA in 2002. Following graduation, Conrad honed his skills in San Francisco's finest kitchens (Aqua, Rubicon, and Azie). He went on to earn his "chops" training at Chicago's prestigious Charlie Trotter restaurant.

In July, 2007 the lure of Seattle landed him an Executive Chef position at the innovative Qube restaurant, where he developed a passion for artisan salts. Conrad's knack for creativity, innovation, and execution has allowed him to create his own line of Secret Stash Sea Salts, which sold locally and featured in many of Ventana's dishes.