Extreme Culinary Outfitters (ECO) was created so that we – the culinary world – could have something that is about us and in the spirit of the true culinarian.
It’s about our passion, our work, and our lifestyle. We love FOOD, we love our jobs and we’ve worked damn hard to get where we are today.
ECO is about the fun, the skill, the sacrifice and the satisfaction that comes with being a culinary professional. So if you like what we’re puttin’ down, then pick some up and represent!
F&B Industry Finds a Voice, Advocate, and Brand as Entrepreneur and Seasoned Chef Jo-Jo Doyle Turns Out Fresh and Witty Chef Gear & Culinary Apparel
Extreme Culinary Outfitters, an online retailer of chef gear and culinary wear, launches a new line of quality chef coats and unique gifts, culinary-flavored chef gear, kitchen wear, decals, and gift cards just in time for Christmas.
Since launching in 2010, Extreme Culinary Outfitters (ECO, for short) has become the online outlet for quality, fresh and witty chef apparel. Patrons of the site find the box designs and wordsmith creations that speak to and for those in the food and beverage industry (F&B).
Part of what makes the ECO brand apparel so unique is the owner-operator and main designer, Chef Jo-Jo Doyle and his experiences. Currently the executive chef at Honda Center Arena, home of the Anaheim Ducks, at the young age of 42, Jo-Jo is responsible for consistently producing great eats with 1,000 in-house employees from their (whoa) 22 unique menus that cover 3 restaurants, 88 luxury suites, and 44 concession operations on the property. Add to this preparing the meals for all the Arena players and performers to imagine a day in his life.
He knows the highs and lows, the stress and the satisfaction of the industry. He lives it. From overseeing the preparation of thousands of simple and scrumptious burgers and fries to be enjoyed by fans and patrons to creating the provocative and delicate flavor combinations for the more discriminate palate in the upscale restaurants at the arena, he puts it all on the table (literally) daily. He’s familiar with every aspect of the F&B world and intimately so with those who make it all happen.