AUGUST: Chef Joel Harrington began his career at age 15, working as a fry cook in a family-owned restaurant in Vermont, and he has been cooking ever since. Bolsa’s philosophy of an ever changing menu goes hand-in-hand with Joel’s passion for locally sourced ingredients and the people that produce them. Joel has studied the history of Texas cuisine and strives to represent the cultures that make Modern Texas Cuisine so unique. His approachable interpretations of classic dishes are playful, whimsical homages to his past experiences and cultural influences. When not in the kitchen, Joel is an avid Yankees fan.