Lena Ciardullo

Coming Up

Slow-roasted lamb shoulder is the kind of dish that rewards restraint: low lift, but only if the heat, timing, and layering are right. For Lena Ciardullo, the draw is in building comfort through an “enormous bed of onions” so the pan picks up a French onion soup-like fond. That approach defines the work here: generous flavor, managed carefully. It also shows up in the rarest win a cook gets at the pass — changing a diner’s mind, as with a father who once said he hated lamb and now, at minimum, accepts it when Ciardullo cooks it. Formal training came outside the kitchen first. At University of Illinois, Ciardullo earned a Bachelor's degree in Communications before moving into New York dining, where line work and production kitchens set the pace. Gramercy Tavern in New York, NY (2014) was the first entry, brief but exacting; Marta in New York, NY followed, first as Head Chef at Marta in New York, NY (2014–2018), then as Executive Chef at Marta, Caffe Marchio, and Vini e Fritti in New York, NY (from 2018). Today, Lena is Executive Chef of Union Square Cafe (since 2020).

Where They Are Now

At Union Square Cafe, the kitchen leads through Italian-based cooking with an emphasis on balance rather than force. Since 2019, Ciardullo has been the Executive Chef there, and one dish has become especially recognizable on the menu: balsamic broccoli with black garlic, candied pecans, and pomegranate. The plate lands through contrast — sharp, sweet, and deep — not through volume. Tool choice points to the same practical discipline. A chef’s knife is assumed; the more telling pick is a Matfer Exoglass kitchen spatula, named for sauce work. That answer keeps the focus where line cooking lives: on clean motion, control, and the small decisions that make a sauce hold together.

Signature

Lena's signature dishes include balsamic broccoli with black garlic, candied pecans, and pomegranate.

In Their Words “Slow-roasted lamb shoulder. It’s low lift but when done right, it’s one of the most comforting foods ever. I like mine cooked over an enormous bed of onions to create a French onion soup-like fond.” “I mean, a chef’s knife is pretty obvious, but assuming I could cut things, my next might be a Matfer Exoglass kitchen spatula — they are great for sauce work.”

Honors

No specific awards are named for Ciardullo. Her dated career markers are roles rather than medals: Lead Line Cook at Gramercy Tavern in 2014, Head Chef at Marta in 2014–2018, Executive Chef at Marta, Caffe Marchio, and Vini e Fritti in 2018, and Executive Chef at Union Square Cafe beginning in 2019.