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. growing up in an italian family, everything centered around food. it wasn’t until joe was at ohio state university studying social and behavioral sciences—and he missed home-cooked meals—that he began to explore the culinary arts.
after graduation, he enrolled at the french culinary institute and formally began his career in new york city. since then, joe’s held roles in several of new york city’s most cherished restaurants including lupa, morandi, and the well-loved but short-lived carmine club café. 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. in september 2016, he became the executive chef of l’artusi.
when joe isn’t bringing people together with his food at l’artusi and now b’artusi and via porta, you can find him watching his beloved ohio state buckeyes (go bucks!) or at the park with his wife and young son. during lockdown, he also learned how to ride a motorcycle and is now the proud owner of a triumph bonneville.
Awards & Press
- James Beard Award