![]() ![]() Her peers recognized her dedication when she received the HSMAI award for 'Hospitality Heroes' for her outstanding efforts in maintaining a safe and healthy working environment during the pandemic. She navigated her team through the unprecedented crisis, prioritizing their safety and well-being while providing a much-needed refuge for Manhattanites seeking comfort and socialization. Last year, she spearheaded the opening of Smyth Tavern and Galerie in the Smyth Hotel, a Mercer Street Hospitality project, showcasing her ability to execute successful new ventures.Įrin's resilience and leadership were most apparent during the challenging times brought on by the COVID-19 pandemic. Throughout her time there, Erin oversaw food and beverage operations, ensuring top-notch service and fostering a welcoming environment for guests. In 2014, she played a pivotal role in the successful launch of Bistango, a restaurant within the hotel. Erin then served as an event captain at Locanda Verde, further refining her expertise in creating exceptional guest experiences.Įrin's tenure as the Food and Beverage Director at the Kimberly Hotel is among her notable achievements. Her professional journey started at Bar Stuzzichini, where she worked her way up from a server to a bartender and eventually became the operations manager. Over the past 15 years, she has dedicated her entire career to the hospitality sector, honing her skills and making significant contributions. These cherished memories ignited her love for cooking and inspired her to pursue a career in the hospitality industry.Īfter completing her college education in Math and Economics, Erin made her way to the bustling streets of New York City. Born and raised in Colonie, NY, her journey into food and beverage began at a young age, playing "diner" with her father and cooking him simple breakfast foods. When Joe grows up, he hopes to one day be an astronaut.Įrin brings a wealth of experience and a deep passion for hospitality to her role. When Joe isn’t bringing people together with his food here at L’artusi, you can find him watching his beloved Ohio State Buckeyes (Go Bucks!) or at the park with his young son and fiancé. In September 2016, when he left his role at Via Carota to become the Executive Chef of L’Artusi, it was a happy homecoming. ![]() 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. Since then, Joe’s held roles in several of New York City's most cherished restaurants including Morandi, Lupa, the well-loved but short-lived Carmine Club Café, and The Eddy in the East Village. 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.Īfter graduation, he enrolled at The French Culinary Institute and formally began his career in New York City. Growing up in an Italian family, everything centered around food. 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |