25 Years in the Making. One Philly Hoagie at a Time.
Eurest’s new deli concept, Uncle Joey’s Hot Deli, brings the soul of Philadelphia’s legendary deli culture to guests nationwide while paying tribute to a culinary legend in his own right.
Some legacies are made in a moment. Chef Joe Falcone’s was shaped over 25 years, one kitchen at a time.
A Philadelphia native and Eurest’s Eastern Division Vice President of Culinary, Joe Falcone has spent nearly a quarter century defining what Eurest looks like at its best. He has helped lead some of the company’s biggest moments, from marketplace openings and major client partnerships to large-scale operations like the National Boy Scouts Jamboree, with a consistent standard: honest, chef-driven food rooted in craft.
The chefs he has trained now lead kitchens across the country. The menus he helped pioneer are still being served. His influence can be seen across Eurest, even when his name is not on the door.
When Chef Joe was named Eurest Chef of the Year, his team decided it was time to change that.
“When we found out Chef Joe was getting Chef of the Year, we wanted to do something to celebrate him. He is a legend,” said Meredith Galit, Director of Culinary Standards.
That idea became Uncle Joey’s Hot Deli.
SEEDED ROLLS. SHARP PROVOLONE. LONG HOTS. THIS IS PHILADELPHIA.
Uncle Joey’s Hot Deli is both a tribute to Philadelphia and a reflection of the culinary point of view Chef Joe has carried throughout his career. From breakfast through lunch, the concept brings guests an authentic taste of the city he calls home.
“Philadelphia is a haven for foodies. If you haven’t been there, get there!” said Chef Joe.
The menu is built around classic Philly ingredients — sharp provolone, seeded rolls, long hots — with the kind of specificity that comes from someone who grew up eating this food. At the center is Uncle Joey’s Roast Pork & Broccoli Rabe, a Philadelphia staple that Chef Joe first introduced on one of Eurest’s earliest deli menus.
Its staying power is no accident.
“Who doesn’t want to bring a sandwich that you love to everyone?” said Chef Joe.
That instinct — to share what you love and make it accessible without diminishing it — has defined Chef Joe’s approach for decades.
BUILT BY ONE, CARRIED BY MANY
Uncle Joey’s Hot Deli carries his name, but it also reflects the people he has mentored, trained, and inspired along the way.
“This concept may be named after me, but it speaks to my chefs,” said Chef Joe. “I didn’t know 25 years ago that I’d be here, but what an honor. Great company, great people.”
That is what gives the concept its meaning. It is more than a recognition moment or a new menu idea. It is a visible expression of Chef Joe’s influence — in the food, in the standards behind it, and in the chefs who continue that work every day.
“Our focus on great food is where it starts and ends,” Chef Joe said.