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Joe Tarasco is the Executive Sous Chef of Maialino, an Italian restaurant inspired by the trattoria of Rome, located in Gramercy Park. During his childhood in New York, Joe was inspired by his grandmother, a talented home cook, and began experimenting in the kitchen and cooking for himself at a young age. Wanting to further explore his love of food, Joe took a job as a server and expediter at a local restaurant and thrived in the fast paced atmosphere. From there, he seized an opportunity to become a line cook at a family friend’s restaurant. This time spent in a professional kitchen convinced him that he wanted to pursue a culinary career, and Joe enrolled in the Culinary Institute of America in Hyde Park, graduating in 2005. While there, Joe completed his externship at Philadelphia’s Le Bec-Fin and upon graduation, he took a position as a line cook at Union Square Hospitality Group’s beloved Gramercy Tavern. After two and a half years there, Joe left to serve as a sous chef at Frank Castronovo and Frank Falcinelli’s acclaimed Brooklyn restaurant Frankies Spuntino and then helped them to open Prime Meats. In 2009, Joe returned to USHG, joining the Maialino opening team (led by Executive Chef/Partner Nick Anderer) as a sous chef. In July of 2011, Joe was named Executive Sous Chef of Maialino. During his time at Maialino, Joe has taken several food-focused trips to Rome, reinforcing his passion for the eternal city and the distinctive food of its neighborhoods.