Joey Fecci, a 26-year-old chef recognized for his culinary skill and energy, died tragically on Saturday, April 27, 2024, during a charity half-marathon held in Nashville, Tennessee. Fecci’s death occurred four hours into the race, just a few miles before the finish line.
Fecci was discovered unresponsive while participating in the St. Jude Rock ‘n’ Roll Nashville Marathon. He was promptly treated by medical professionals on-site. Despite their best efforts, Fecci was pronounced dead after being taken to a nearby hospital.
The Rock ‘n’ Roll Running Series expressed their heartfelt condolences and appreciation for the quick response of the medical team in a statement. They pledged to support Fecci’s family during this difficult time and stated they would refrain from further comments in order to respect the family’s privacy.
Fecci, a native of Somers, New York, started his culinary career at an early age. After working at local restaurants, he refined his culinary skills at The Culinary Institute of America in Hyde Park, New York. He held internships at several renowned restaurants, including Charlie Palmer’s Aureole in Las Vegas, Nevada, and Tony Mantuano’s Michelin-starred Spiaggia in Chicago, Illinois. Before moving to Nashville, Fecci had worked at Per Se in New York City.
While in Nashville, Fecci served at the Yolan at The Joseph Hotel, where he was promoted to chef de cuisine. Noted for his inventive style and commitment, he played a key role in developing menus and planning events, working closely with known chefs such as Joe Flamm. Flamm expressed his sorrow and gratitude on Instagram, reflecting on the two years he spent working with Fecci in the kitchen and his struggle to deal with the sudden loss.
Fecci’s family issued a statement grieving their deep loss. They remembered him as a beacon of positivity and joy, loved by many as a son, brother, boyfriend and friend.
Local law enforcement stated that Fecci’s death was due to natural causes, and no further investigation into his demise is being pursued at this time.
A GoFundMe has been created in Fecci’s honor to provide a scholarship for a promising culinary student, ensuring that his passion for cooking and mentoring budding chefs continues to make a difference. The fundraising campaign has raised over $57,000 thus far.