i. Biography
The line that follows is a New York kitchen lineage built through service, station work, and leadership, with each room handing forward a different kind of discipline.
The Climb
Formal study at Providence College and New York Restaurant School preceded the first restaurant work, where Erin Shambura started as a server and bartender in local restaurants before moving into kitchens. From there, the résumé tightens around New York dining rooms: chef at wd-50 in New York, NY, chef at The Mercer Kitchen in New York, NY, chef at Del Posto in New York, NY, and sous chef at Lupa in New York, NY. In 2010, the head-chef post at L'Artusi in New York, NY marked the next step in that progression. The path then moved into ownership and kitchen leadership at Fausto in Brooklyn, NY, where Erin served as co-owner and chef. Today, Erin is chef of Dal Mulin.
Signature
Erin's signature dishes include Orecchiette with fennel braised pork and Tuscan kale and buckwheat rigatoni with shiitake mushrooms and dandelion greens.
Recognition
Those titles map a path through the trade: from early service work to kitchen stations, then into chef roles and leadership posts that carry both execution and responsibility. Each named room adds a layer of practice, and the progression from line work to Head Chef and co-owner shows where the craft was tested. The New York Restaurant School belongs in that same column. It marks formal culinary training before the restaurant sequence that followed, and places Erin Shambura inside a route many cooks still recognize: classroom, service, kitchen, management.
Profile updated July 2026
FAQ
Asked of Erin
What is Erin Shambura's current role?
As of 2026, Erin Shambura is Chef.
Where did Erin Shambura train or study?
Erin Shambura trained at Providence College and New York Restaurant School.
