Detroit-born, Palmdale-based chef whose culinary journey blends Lebanese and Syrian heritage with Southern California street food culture www.dtladinnerclub.com+1. His earliest cooking memories come from helping his sitto (grandmother) in Detroit, where he learned to prepare classic Mediterranean dishes like hummus, pita bread, and grilled lamb PSLA Inc. These formative experiences instilled in him the belief that food is a way to express love, faith, and family.At age 8, the Saady family moved to Palmdale, California, where they operated a gas station with a café. Jojo’s first kitchen job was tending a deep fryer and helping collect ingredients for dinner www.dtladinnerclub.com. With no access to culinary school, he used the streets of Palmdale as his classroom, learning from street food vendors. Starting with a simple chicken-and-fries stand, he expanded into sandwiches and wraps, eventually opening his own restaurant
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