Joey Fecci, a 26-year-old chef celebrated for his culinary skills and lively spirit, tragically died on Saturday, April 27, 2024, during a charity half-marathon in Nashville, Tennessee. His death occurred just a few miles short of the race’s finish line.

Fecci was found unresponsive during the St. Jude Rock ‘n’ Roll Nashville Marathon and immediately received medical aid from the event’s medical team. Unfortunately, he was pronounced dead after being rushed to a nearby hospital.

A statement from the Rock ‘n’ Roll Running Series expressed deep condolences and appreciation for the swift action of the medical team. They also affirmed their support for Fecci’s family during this difficult time and refrained from additional comments to respect the family’s privacy.

Born in Somers, New York, Fecci started his culinary journey at a young age. He worked at local restaurants before improving his skills at The Culinary Institute of America in Hyde Park, New York. Fecci interned at famous establishments such as Charlie Palmer’s Aureole in Las Vegas, Nevada, and Tony Mantuano’s Michelin-starred Spiaggia in Chicago, Illinois. His career path led him to work at Per Se in New York City before relocating to Nashville, Tennessee.

In Nashville, Fecci was employed at Yolan at The Joseph Hotel, where he rose to the position of chef de cuisine. Known for his inventive approach and commitment, he played a significant role in menu creation and event organization, partnering with esteemed chefs like Joe Flamm. Flamm shared his gratitude and sorrow on Instagram, recalling the two years he worked with Fecci and expressing his difficulty coping with the sudden loss.

Fecci’s family issued a statement expressing their deep sorrow. They remembered him as a beacon of positivity and joy, beloved as a son, brother, boyfriend, and friend.

Local authorities have stated that Fecci died of natural causes, with no ongoing investigation into his death at this time.

In honor of Fecci, a GoFundMe campaign has been established to fund a scholarship for a budding culinary student, ensuring his enthusiasm for cooking and mentoring young chefs will continue to inspire. The fundraiser has already amassed over $57,000.