Joe Leone's

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Joe Leone’s has come a long way since its grand opening in 1997. Bread production has increased from 140 loaves a week to more than 10,000 loaves per week. Joe Leone’s is the result of one man’s passion for food and a vision of culinary excellence. Owner/Chef Joseph Leone grew up watching his grandmother prepare traditional Italian meals for the family. At 10 years old, Joe began baking Italian bread in bakeries in North Jersey. As he perfected his skills at Italian home cooking and making "Hoboken-style" bread, Joe knew that his future was in the Italian food business. In 1995, he saw his training pay off - that year, Chef Leone graduated from the Culinary Institute of America in Hyde Park, New York. In 1997, he opened Joe Leone’s in Point Pleasant Beach. What has happened since then is nothing short of a childhood dream come true for Chef Leone. Joe Leone’s commitment to customer service has earned this family business its loyal following, including customers that have been with the establishment since they opened almost 13 years ago. The owners’ "hands on" approach to managing the small business adds a unique personal touch - many customers have become accustomed to seeing Joe and John behind the counter serving them personally. Customers return to Joe Leone’s because they know that they are the reason the story of this business is one of success. For this reason, Joe and John have made their commitment to their customers known through their involvement in community events and charitable donations to local churches, non-profit organizations, schools, and other groups. Although the success of Joe Leone’s is a testament to the dedication of its owners, Joe Leone’s thrives because of the enthusiasm and creative energies of the entire staff, which is led by a strong team of culinary graduates.

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