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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. Growing up in an Italian family, everything centered around food. It wasn't until Joe was at Ohio State University studying Social and Behavioral Sciences—and missing home-cooked meals—that he began to explore the culinary arts.

After graduation, he enrolled at The French Culinary Institute and formally began his career in New York City. Since then, Joe has held roles in several of New York City's most cherished restaurants, including Morandi, Lupa, and the well-loved but short-lived Carmine Club Café. 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. In 2016, Joe became the Executive Chef at L'Artusi.

In 2021, Joe became a partner and Executive Chef in the newly opened b'artusi and Via Porta concepts on Hudson and West 10th Street. B'artusi is a vibrant cocktail and wine bar with Italian-inspired small plates. Via Porta features a cafe and sandwich menu with Italian provisions like L'Artusi ragus and fresh pasta.

In early 2024, Joe, as a partner and executive chef, helped open the new L'Artusi Supper Club and private event space.

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 wife, Jen, an accomplished interior designer.

Sadie is a newcomer to the NYC food scene since summer of 2023 and is excited to call L'Artusi home as their Pastry Chef. Beginning their culinary career in Minneapolis, MN over a decade ago, they bounced around Twin Cities as an eternally-curious baker and line cook, eventually landing as a sous chef at such notable fine dining establishments as the James Beard Award winning Alma, groundbreaking Tex-Oaxacan restaurant, Colita, and their global sister bakery, Cafe Ceres. A Texas native, Sadie eventually fled north to avoid hot temperatures, but not before spending many formative years eating her way through Houston, Dallas, and Austin and cultivating a healthy love for summer produce and global cuisine.

Sadie's professional food mission revolves around unconventional flavor pairings that highlight seasonality and high-quality ingredients, as well as harboring a vehement curiosity for the science of baking and how to harness knowledge of technique to create the most fluffy, flaky, sweet, or crunchy delights. It's her creed that hospitality is built around creating a highly curated and thoughtful dining experience, with an eye for bespoke treats that elevate any meal into something unforgettable down to the final bite. Sadie personally believes that fruit speaks for itself, every confection needs at least a little bit of salt, and that vanilla gets a bad rap for being, well, vanilla.

Permanently enthusiastic about food (and especially pastry!), when Sadie isn't making your sweet dreams come true, they enjoy exploring the robust NYC art and culinary scenes, and if they aren't whiling away an afternoon at a gallery or museum, can likely be found at any bakery, restaurant, or food cart.

Our Group Beverage Director, Anncherie Saludo, curates and manages the beverage offerings and staff education of L’Artusi, b’artusi and L’Artusi Supper Club. She has been with L’Artusi since its early days and is integral to its continued success. Anncherie initially apprenticed under Joe Campanale, with L’Artusi’s extensive Italian-centered list. Her formal wine education was acquired through the Wine & Spirit Education Trust. Anncherie has also earned an MA in Food Studies from New York University. 

Anncherie has lived or studied in Manila, London, Rome, Paris, and Hong Kong. Her years at graduate school spent focusing on agriculture and food systems have equipped her with an holistic understanding of what makes great wine in the vineyard. And her passion for travel still leads her around the globe to taste and meet with artisanal vintners and distillers to expand Epicurean Group’s producer-driven options. Anncherie is a devoted advocate for women in the wine industry through education and continued enthusiastic support of women winegrowers.

Erin brings a wealth of experience and a deep passion for hospitality to her role. Born and raised in Colonie, NY, her journey into food and beverage began at a young age, playing "diner" with her father and cooking him simple breakfast foods. These cherished memories ignited her love for cooking and inspired her to pursue a career in the hospitality industry.

After completing her college education in Math and Economics, Erin made her way to the bustling streets of New York City. Over the past 15 years, she has dedicated her entire career to the hospitality sector, honing her skills and making significant contributions. Her professional journey started at Bar Stuzzichini, where she worked her way up from a server to a bartender and eventually became the operations manager. Erin then served as an event captain at Locanda Verde, further refining her expertise in creating exceptional guest experiences.

Erin's tenure as the Food and Beverage Director at the Kimberly Hotel is among her notable achievements. In 2014, she played a pivotal role in the successful launch of Bistango, a restaurant within the hotel. Throughout her time there, Erin oversaw food and beverage operations, ensuring top-notch service and fostering a welcoming environment for guests. Last year, she spearheaded the opening of Smyth Tavern and Galerie in the Smyth Hotel, a Mercer Street Hospitality project, showcasing her ability to execute successful new ventures.

Erin's resilience and leadership were most apparent during the challenging times brought on by the COVID-19 pandemic. She navigated her team through the unprecedented crisis, prioritizing their safety and well-being while providing a much-needed refuge for Manhattanites seeking comfort and socialization. Her peers recognized her dedication when she received the HSMAI award for 'Hospitality Heroes' for her outstanding efforts in maintaining a safe and healthy working environment during the pandemic. Throughout her career, Erin has built strong relationships with her teams, and she takes immense pride in the connections she has formed.

Erin's passion for the food and beverage industry is fueled by her mother's influence, an exceptional home cook who showed her the power of expressing love through food. This upbringing and her love for cooking have inspired Erin to work alongside talented chefs and professionals who understand the joy derived from well-crafted cocktails, thoughtfully paired wines, and meticulously prepared meals. With grace, kindness, and a warm smile, Erin believes in positively impacting people's lives through the culinary experiences she creates.

Beyond her work, Erin is a passionate advocate for social and political causes. When she's not leading her team at L'Artusi, you can find Erin traveling to far-flung destinations, immersing herself in new cultures, or indulging in her favorite childhood memories at Disney World. She enjoys staying informed through news podcasts and literature, finding solace in true crime stories and reality TV when she needs a mental break. And, of course, cooking for others brings her the greatest joy as she finds fulfillment in nourishing and delighting those around her.

What excites Erin most about her role as the General Manager of L'Artusi is the opportunity to carry on the legacy of this exceptional establishment. Already a devoted admirer of L'Artusi, Erin is eager to lead the team into a new era while preserving the unique sense of community that sets the restaurant apart. She recognizes the exceptional individuals within the L'Artusi family, each passionate about hospitality and dedicated to fostering connections over exceptional food.

Mr. Cardona began his career in the Finance sector but an undeniable connection to the hospitality industry and a passion for food and wine led Mr. Cardona back to the food & beverage industry. Mr. Cardona spent several years at Italian Wine Merchants where he spearheaded several Marketing and Business Development initiatives.  He opened his first restaurant, dell’anima, in October 2007 and, following its immediate success, he and his partners opened their second restaurant, L’Artusi, in December 2008.  

Mr. Cardona formed Epicurean Capital (“EpCap”) and Epicurean Management Company (“EMCo.”) in Q1 2009 before proceeding to open Anfora in May 2010.

Mr. Cardona holds a B.S. in Business Management from Cornell University, with a concentration in Food Marketing.  Mr. Cardona sits on the board of Wellness in the Schools and Heritage Radio Network, and on the advisory boards of Greenwich House, Fourth Arts Block and the Food and Finance High School.