Joe Vigorito

The Path

The line runs from school kitchens to brigade stations to a senior post in a single dining room: at Ohio State University and The French Culinary Institute, Joe Vigorito built the base; in New York City, he moved through sous chef at dell’anima and executive sous chef at L’Artusi until 2016; and since 2016 he has held the Executive Chef role at L'Artusi. Since 2021, he has also served as partner and Executive Chef of b'artusi and Via Porta. In 2024, Joe added another chapter to his portfolio as partner and Executive Chef of L'Artusi Supper Club, extending a career defined by a steady ascent through some of the city's most distinctive kitchens.

The Work Today

“The food at L’Artusi is very special because it's soulful food. It's food cooked from the heart.” That line describes the register of the cooking in plain terms: direct, emotional, and centered on the plate rather than on performance. The throughline is continuity. In Joe Vigorito’s case, the work reads as repetition made exact, with trust earned over time and a style shaped inside the same house rather than by abrupt change.

Signature

Joe's signature dishes include rigatoni with mushroom ragu, tagliatelle bolognese, tagliolini amatriciana, olive oil cake, and Spaghetti with Garlic.

In Their Words “The food at L’Artusi is very special because it's soulful food. It's food cooked from the heart.”

Acclaim

Spaghetti with Garlic is the clearest shorthand for the work: named without flourish, restrained in premise, and dependent on precision rather than embellishment. Set against a career built by promotion from within, it lands as a fitting marker — concise, grounded, and exacting about the essentials.