Croatian-Canadian by birth, Joseph was born and raised in Windsor, Ontario, beginning his Chef training at 17, studying Culinary Arts at St. Clair College and completing the Chef Apprenticeship program with honours.

Upon completing his Red Seal, Joseph's first years in the kitchen were spent training under culinary luminaries such as Glenn X van Blommestien and Gerry de Luca in Windsor, after which he moved to France where he began training at the Prestigious "Ecole de Gastronomie Francais Ritz-Escoffier" within the Famous Ritz Hotel, Paris.

After his training at the Ritz, and upon receiving his Master Saucier diploma, Joseph spent the next 4 years in the kitchens of Joel Robuchon, Paul Bocuse, Alain Ducasse and Juan Mari Arzak.

Returning to Canada, Joseph was hired to help open many of Windsor's great restaurants before feeling the need to travel once again, this time leaving for Montreal and becoming Executive Chef for Miramar Holdings, owners of the Mimosa Cafe brand. After leaving Montreal, Joseph was hired as Head Chef of Chanterelle restaurant in Toronto which, while under his leadership received praise from Joanne Kates of the Globe and Mail, and Toronto Life.

September 2000, finally at the age of 29, Chef Petrinac returned home to Windsor and set up his own eponymous restaurant, Joseph's. In July of 2001 he received 5 Stars from the Detroit Press, and continued to push for culinary excellence until finally closing the doors in 2003. Returning to Montreal, Joseph lent his culinary expertise in the creation of Mile End Bar, which became one of the cities most exclusive supper clubs and was listed in Wallpaper magazine as one of the 10 best places to be see in Montreal.

Leaving Montreal and once again returning home to Windsor, Joseph was hired as Chef Consultant for Chanosos Ltd to create Buda, a post modern Asian bistro allowing Chef Petrinac to pushing the boundaries of cuisine. During this time he focused on the new techniques and technologies of cooking, immersing himself in the world of molecular gastronomy.

In September 2008, Joseph was offered and accepted the position of Chef de Cuisine for St. Clair Centre for the Arts, with the goal of revitalizing its Culinary Arts Program and Catering Division. He remained with the College until June of 2009, when he received a personal invitation to become Executive Chef of the Little Inn of Bayfield, renowned for its use of local and self sustainable products.

Chef Petrinac now upholds the Little Inn's tradition of culinary excellence with Huron County's exceptional produce, while enhancing and pushing the limits of technique. Always striving to expand his knowledge of cuisine, Joseph's most recent culinary adventure has him training with Ferran Adria of El Bulli and the chefs of SOSA modern gastronomy at the food lab "El Taller" in Barcelona, Spain.