About
Welcome to Joelle, where the heartwarming flavors of Italian tradition meets the inviting charm of the Lowcountry. Our passion for food, nurtured through generations in the industry, has given birth to a fresh and enchanting Italian dining experience that leaves an unforgettable mark on your senses.
Robert & Breana DeLeo
The Founders
Rob grew up in New York, surrounded by the food & beverage industry. His father's ownership of delis on Long Island paved the way for Rob’s venture into food and beverage Design and Equipment. Drawing from this family background, Rob set out independently, mastering the ins and outs of the restaurant industry. From serving to managing in South Florida and eventually becoming an Food & Beverage Director in Charleston, SC, his journey was rich with experience and learning.
Breana's roots in the South instilled in her a deep understanding of hospitality. Whether orchestrating a dinner for four or twenty, she never overlooks a single detail. Breana contributes significantly to our social media presence and the aesthetic design of Joelle, infusing her passion for fashion, design, and exquisite cocktails into our charming restaurant.
Their decision to relocate to the South after a stint in New York during the pandemic felt very natural. While they were certain about opening a restaurant, the "where" and "when" lingered as questions. After careful exploration in the Lowcountry, they chose to settle in Bluffton, SC. Their concept was clear-cut: exceptional food, fine wine, and an enchanting experience. As their dream of owning a restaurant began to materialize, their joy multiplied with the arrival of their beautiful daughter, Joelle. She became their muse, igniting their determination to craft an unforgettable restaurant experience in Bluffton.
Brandon Torre
Executive Chef
Raised in Florida, Brandon Torre received his degree in culinary arts from Johnson & Wales University in Denver, Colorado. He went on to work for several renowned establishments across the country including Westin, Omni, and The Ritz-Carlton hotel groups including a AAA 5-diamond rated hotel and restaurant upon relocating to Ohio.
Following his hotel experience, Torre held positions in a variety of other sectors in the hospitality industry. With every position, he prioritized developing his skills and sharing his culinary knowledge by teaching recreational and professional culinary students and cooking in several private fine dining establishments. Most recently, Torre worked at the Colleton River Club in Bluffton, South Carolina.
Throughout his career, Torre has emphasized fresh, local ingredients coupled with perfect execution to create delicious and memorable dishes.
Anthony Guiliano
Sous Chef
Chef Anthony Guiliano brings a wealth of fine-dining experience, leadership, and passion to the kitchen at Joelle. With more than a decade of experience in luxury hospitality, Anthony has built his career within world-class kitchens, including the Ritz-Carlton and Montage Palmetto Bluff, where he held roles ranging from Sous Chef to Chef de Cuisine.
A native New Yorker who grew up in South Carolina, Chef Anthony discovered his love for cooking at an early age, learning alongside his grandmothers and developing a deep appreciation for fresh ingredients, classic techniques, and the joy of gathering around the table. He is a Dean’s List graduate of Johnson & Wales University, and began his professional journey as a culinary intern at the Ritz-Carlton, Amelia Island. From there, he refined his craft at Salt, the longest-running Five Diamond restaurant in Florida, eventually earning the role of Chef de Partie before advancing into leadership positions across multiple acclaimed properties.
At Joelle, Chef Anthony’s passion, organization, and commitment to excellence help drive a dining experience that is both refined and welcoming—one that celebrates craftsmanship, teamwork, and heartfelt hospitality, while fostering an environment where cooks can grow and thrive.