A native of Ohio, Joe Vigorito’s earliest experiences in the restaurant industry were at his uncle’s sub shop where he worked as a jack of all trades – from washing the dishes and bussing the tables to working the grill and serving customers. It wasn’t until Joe was at The Ohio State University studying Social and Behavioral Sciences when he missed
a home cooked meal did he begin to explore the culinary arts.
Upon graduation, Joe enrolled at The French Culinary Institute and formally began his career as garde manger at the classic NYC trattoria, Lupa. Since then, Joe has worked in several of New York City’s most cherished Italian restaurants including Morandi, Bar Milano, the well‐loved but short lived Carmine Club Café, and The Eddy in the East Village.
Not to be overlooked, he’s also spent time in several of the Epicurean Group’s kitchens, first as the sous chef of dell’anima and later as the executive sous chef of L’Artusi under his friend and mentor Gabe Thompson. Thus, upon leaving Via Carota to assume the role of executive chef of L’Artusi back in September of 2016, it was more of a homecoming to Joe, and he couldn’t be happier.
“I’m inspired by the people I work with and the amazingly diverse culinary community which exists here in New York City,” he said. “It provides an endless opportunity for me and those in the kitchen to explore new things and refine our techniques.”