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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