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Joe Vigorito

Executive Chef & Partner

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 missing 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 has held roles in several of New York City's most cherished restaurants, including Morandi, Lupa, 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 2016, Joe became the Executive Chef at L'Artusi.

In 2021, Joe became a partner and Executive Chef in the newly opened b'artusi and Via Porta concepts on Hudson and West 10th Street. B'artusi is a vibrant cocktail and wine bar with Italian-inspired small plates. Via Porta features a cafe and sandwich menu with Italian provisions like L'Artusi ragus and fresh pasta.

In early 2024, Joe, as a partner and executive chef, helped open the new L'Artusi Supper Club and private event space.

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 wife, Jen, an accomplished interior designer.