A native of Florida, Chef Joe Bower became enthralled by the culinary industry at a young age after his family moved to southern Indiana. After attending college and working under one of the nation’s true Master Certified Chefs, Bower continued to gain experience working in kitchens across the U.S. from Atlanta to Marco Island to Albuquerque, before finally landing in San Diego at the city’s venerable dining destination, Juniper & Ivy followed by a brief time at Little Italy’s Craft & Commerce. At both San Diego institutions Bower gained invaluable knowledge from his mentors Anthony Wells and Jason McCloud that he’s carried with him to his current ventures overseeing the kitchens at both Green Acre and Casa at Alexandria’s Campus Point, and as the Chef for his coming tapas restaurant, Finca, in North Park. During his nearly two decades in the kitchen, Bower credits the acclaimed chefs that he’s had the privilege of working with to collaboratively receive a range of prestigious awards from Michelin’s Bib Gourmand to numerous local awards including Best Restaurant, Best Fine Dining and Best Farm to Table. He says his greatest pride isn’t in his own accomplishments but in watching the young, aspirational cooks working for him grow into mature, talented chefs.