In May 2019, he returned “home” by returning to L’Artusi and Anfora – this time as Managing Partner and Owner. He joined the Shack team when there were less than 20 restaurants open, and during his time, he helped guide Shake Shack’s growth to well over 200 locations. In 2013, Kevin saw the industry changing with the rise of the fast casual restaurant, and had the opportunity to go back to his Union Square Hospitality roots as the Area Director for Shake Shack in NYC. Kevin was the General Manager when L’Artusi opened its doors in November of 2008 and quickly was promoted to Director of Operations as the group expanded to open dell’anima, L’Artusi, Anfora, ellabess and L’Apicio. In this role, he launched the first ever Vintage Beer Program at Gramercy Tavern, that was subsequently featured in numerous publications including the New York Times and Time Magazine.Īfter working at Gramercy Tavern for 5 years, Kevin was interested to learn the industry from a different perspective, and joined a small up and coming restaurant group that was about to launch their second restaurant, L’Artusi. Inspired by the level of knowledge, passion and professionalism, Kevin thrived and was quickly was promoted to Assistant Beverage Director. It’s the perfect style for a wedding guest dress and I love it in navy Buy here. Working at GT simply felt “different” to Kevin and this was the moment when it was solidified that this would be his career path. A dress like this hides your tummy area because it features a higher waistline and then flows away from the belly area. Upon his move to New York in 2003, he joined Danny Meyer’s Gramercy Tavern as a server. While getting a marketing degree from Boston College, Kevin continued working in various Boston restaurants. Throughout High School, Kevin worked in both the front and back of the house, as well as catering, and fell in love with the energy of the restaurant world. When Joe grows up, he hopes to one day be an astronaut.īorn and raised outside of Albany, NY, Kevin Garry has worked in restaurants all his life, beginning at the age of 14 washing dishes in his Uncle’s restaurant. 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.
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