Meet our 2019 Spring Classic Chefs!
Chef Joe Vigorito of L'Artusi, enrolled himself at the French Culinary Institute and formally began hiscareer as Garde Manger with Chef Mark Ladner at Lupa. Since then, Chef Vigorito has worked in several of New York City's most cherished Italian restaurants including Morandi, Bar Milano, the well-loved but short lived Carmine Club Café, and The Eddy in the East Village.
Not to be overlooked, 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. Upon leaving Via Carota to assume the role of executive chef of L’Artusi back in September of 2016, it was more of a home coming to Joe, and he couldn’t be happier.
Chef Mathew Woolf of Rainbow Room, has worked in many of the top hotels and fine dining establishments. Most notably Chef Woolf worked in The Ritz London, where he often prepared meals for the Queen of England and Prince Charles. Earning many awards for his culinary excellence, including "The Award of Excellence for Young Chefs Under 25", you will not want to miss his cuisine!
Chef Cesare Casella is best known as the chef with the rosemary. He is rarely without a small bouquet springing from his pocket, a signature that reflects his dedication to his herb-inflected cuisine, fresh ingredients and his childhood in the Tuscan countryside where rosemary grew wild, and his family ran a small trattoria, called Vipore, outside of Lucca. Today, Chef Casella is still prosciutto-whispering, coaxing rich, nutty flavors from pork thighs, and producing Italian ham in the style of the old norcini.
Chef Cesare shares his knowledge with Americans as the Dean of Italian Studies at the International Culinary Center and also as Chief of DNA at The Department of Nourishment Arts® in The Center for Discovery. Here Chef Cesare works to raise awareness about healthy eating for children and adults with developmental disabilities.
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