“People think I earn a fortune, but I've never made a penny from a restaurant. I live off what I've saved. I have no wife or children. I have time, good health and a great desire to enjoy gourmet meals.”
About the character
In the frenetic dance of American cities, amid dazzling skylines and restaurants that light up the night like urban constellations, there is a man who has not limited himself to simply savoring life. Joel Haas, a former workaholic converted to the cult of taste, has literally chewed it, one bite at a time, sitting down every day since 2019 at tables decorated with stars: those of the MICHELIN Guide, which recently interviewed him for the occasion. This is no ordinary gastronomic journey, but an individual epic forged by the determination of someone who learned early on what it means to face the world with a different hand—literally—and turned it into an advantage. Born with a malformation of his left hand, Joel underwent surgery as a child, survived cancer, lives with two artificial hips, and continues to walk eight miles a day. But if you look for a hint of self-pity in his eyes, you'll be disappointed. His motto? “Smile at life, and it will smile back at you.”
The curtain rose on his thousandth Michelin-starred meal in the very place where excellence has resided for over forty years: The Inn at Little Washington, with three Michelin stars, one green star, and a reputation carved in the marble of American haute cuisine. On this occasion, founder and legendary chef Patrick O'Connell treated Joel to what he described as “the best meal of my life.” A tribute of spectacular courses, sartorial details, and even a special message signed by Gwendal Poullennec, international director of the MICHELIN Guide. A dinner that is not just a sequence of dishes, but an unpublished novel served on porcelain, narrated among hand-carved wood and a cow in the form of a cheese cart that moos in approval. Joel does not just collect dinners like rare figurines. For him, every restaurant is an emotional journey, a glimpse into a parallel universe where every bite tells a story. In Washington D.C., where he lives, he is a regular customer at Masseria – where he has dined at least 40 times – The Dabney, Rooster & Owl, Jônt, and minibar. In each of these places, he recognizes the beauty of metamorphosis: changing seasons, dishes that reinvent themselves, chefs who mature like vintage wines.
When asked about his favorite restaurant, he answers without hesitation: Blue Hill at Stone Barns, near New York. It is not simply an experience to be consumed: it is to be lived. The dishes arrive on bizarre supports—skulls, logs, bricks—like relics of nature celebrated in all its forms. “It's a visual and sensory symphony,” says Joel. “The sounds of birds during the day, crickets in the evening. Each course is an act of an agricultural ballet.” With over 1.5 million followers on social media, Joel has become an unofficial ambassador for American Michelin-starred cuisine. His videos, shot without scripts or post-production, show the raw beauty of the service: dishes landing on the table like spaceships, gestures choreographed with Kabuki theater rigor, smiles from chefs and waiters that reflect his own passion. In a world where gourmet cuisine is often perceived as inaccessible, Joel has made it desirable and, at least in part, democratized it. Not only has he documented every bite, but he has also donated thousands of dollars to food banks and workers in the industry during the pandemic.
Without ever asking for a free meal or being sponsored by restaurants, Haas continues to support the entire industry, leaving generous tips and promoting a culture of quality. “People think I earn a fortune, but I've never made a penny from a restaurant,” he explains. “I live off what I've saved. I have no wife or children. I have time, health, and a great desire to live.” His travel memoirs are as dense as a logbook, and in every city Joel finds a gastronomic diamond. In Chicago, he is captivated by the theatrical flair of Alinea and the creativity of Esmé. In California, SingleThread and The French Laundry are true sensory experiences: simultaneous dishes that overwhelm the senses, wagyu beef Wellington that remains etched in the memory like a first love. In Miami, he enjoys Elcielo's “choco-therapy”—hands dipped in chocolate as an entrance ritual. In Los Angeles, he moves between the luxury of Providence and the disarming happiness of five-dollar tacos at Holbox, served on cafeteria trays. “I would eat there every day if I lived in LA,” he confesses.
In Toronto, he visited every single Michelin-starred restaurant, discovering a gastronomically vibrant, multicultural, welcoming city: from Alo to the panoramic terrace of Don Alfonso, to the tasty intimacy of brunch at Edulis. Despite reaching the milestone of 1,000 dinners, Haas has no intention of slowing down. His next goal? Two thousand meals, perhaps expanding his horizons internationally. But to do so, he is looking for a new balance: a sponsorship that is not linked to restaurants, so that he remains free to tell his story without filters. “I do everything myself: filming, editing, publishing. There is no staff behind me. Just passion.” His final message to those who dream of embarking on this journey? "Download the MICHELIN Guide app, find a restaurant, and get started. You don't need to spend $450. Even a $50 lunch can change your perspective." Ultimately, Joel Haas' secret is not the number of dinners he eats, but his hunger—not for food, but for wonder. A hunger that no star can satisfy, but that every dish can ignite.
