Joey Fecci, a 26-year-old chef known for his culinary prowess and vibrant spirit, tragically passed away on Saturday, April 27, 2024 while participating in a Nashville, Tennessee half-marathon for charity. His death occurred just a few miles before the race’s completion.
Fecci was found unresponsive during the St. Jude Rock ‘n’ Roll Nashville Marathon and promptly received medical attention from on-site personnel. Despite their efforts, he was declared dead after being transported to a local hospital.
The Rock ‘n’ Roll Running Series issued a statement expressing their deep condolences and appreciation for the rapid response of the medical team. They emphasized their commitment to supporting Fecci’s family during this challenging time and said they would not comment further out of respect for their privacy.
Born and raised in Somers, New York, Fecci began his culinary career at a young age. After initial jobs at local eateries, he honed his skills at The Culinary Institute of America. He interned at notable restaurants, including Charlie Palmer’s Aureole in Las Vegas and Tony Mantuano’s Michelin-starred Spiaggia in Chicago. His career saw him working at Per Se in New York City before eventually moving to Nashville.
In Nashville, Fecci worked at the Yolan at The Joseph Hotel, where he was promoted to chef de cuisine. Known for his creative flair and dedication, he was deeply involved in menu development and event planning, collaborating with renowned chefs like Joe Flamm, who expressed deep gratitude and grief on Instagram, reminiscing about the two years he shared a kitchen with Fecci and his struggle with the sudden loss.
Fecci’s family released a statement mourning the profound loss. They described him as a source of light and positivity, cherished by many as a son, brother, boyfriend, and friend.
Local authorities have indicated that Fecci died of natural causes, and no further investigation into his death is currently underway.
In memory of Fecci, a GoFundMe has been set up to provide a scholarship for an aspiring culinary student, ensuring his passion for cooking and mentoring young chefs continues to have an impact. The fundraising effort has generated over $57,000.
