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Guest Chef Series at Il Patio di Eataly

At Eataly, we are always looking for ways to support our local community, so we have invited some our fellow chefs across the city to join us at Il Patio di Eataly - La Costa to cook up a special dish for us.

Available for just a limited time and representative of each chefs' unique style and expertise, a portion of the proceeds from each guest chef's dish will go to ROAR, a restaurant relief organization dedicated to raising funds for New York City restaurant employees in need. Check out the calendar below and read more about this week's guest chef.

Chef Jamie Kenyon of Bottino

MEET THE CHEF: JAMIE KENYON OF BOTTINO

From dinner on Thursday, October 22 through Wednesday, November 4

Executive Chef/Partner Jamie Kenyon, native of Manchester, England, began his career at Daniel and Bar Boulud, gaining invaluable experience in classic and nouvelle French cuisine. Passionate to learn about Italian food, he moved onto Manzo, the flagship restaurant of Eataly, then helped launch Gabe Stulman’s Perla (which opened to great acclaim). Subsequently he was brought on as Executive Sous at Lupa in the West Village, where he remained until asked to help in the ground-up creation of La Sirena at the Maritime Hotel ---serving there as executive sous chef at the restaurant and executive chef of private dining --- garnering a Michelin star during his tenure. Following that success, he was asked to serve as Chef de Cuisine for all six restaurants at Eataly. When offered a partnership in BOTTINO, he saw the opportunity there to reinvigorate an established restaurant, and to create his own restaurant home, joining the BOTTINO family in spring 2019.

ON THE MENU NOW: PAPPARDELLE AL RAGÙ DI MAIALE

Chef Kenyon will be serving Pappardelle al Ragù di Maiale, made with Apple Cider Braised Pork Cheeks, Bitter Greens, and Fulvi Pecorino Romano DOP. His dish will be paired with an Aglianco from Campania: the 2010 Iprinia Campi Taurisini "Re' Na Vota," Terre del Vescovo, by the glass or bottle.

BOOK YOUR TABLE

Chef Stefano Secchi Rezdora

PAST CHEFS: STEFANO SECCHI OF REZDÔRA

Stefano Secchi is the chef and partner of Rezdôra, a rustic Italian restaurant highlighting the cuisine of Emilia-Romagna in New York City’s Flatiron neighborhood (the name translates to "grandmother" – a nod to the custodians of Italian cuisine).

Brought up in a home with a strong sense of Sardinian heritage, Stefano has dedicated his career to the craft of Italian cooking. After years spent working in highly regarded Northern Italian restaurants, including honing his skills at Massimo Bottura's Osteria Francescana and perfecting the art of handmade pasta under the tutelage of Nonna Laura Morandi at Hosteria Giusti, Chef Secchi has now brought his signature style and passion for the food of Emilia-Romagna to New York.

anthony mangieri

ANTHONY MANGIERI OF UNA PIZZA NAPOLETANA 

Born and raised in New Jersey, Anthony Mangieri started Una Pizza Napoletana in 1996, subsequently opening locations in New York in 2004 and 2018, San Francisco in 2010, and Atlantic Highlands in 2020. From 1996 to 2019, Anthony made every dough ball and every pizza served; pizza and purity have been his single purpose, main pursuit & menu focus for almost 25 years. This renowned pizzaiolo and his team relentlessly push themselves, researching natural leavening and the finest ingredients Italy and the world has to offer.

Executive Chef Joe Vigorito of L'Artusi

JOE VIGORITO OF L'ARTUSI

The executive chef at L'Artusi, a beloved West Village destination, Joe Vigorito has had a long and creative career centered around Italian cuisine. His 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. After college, he enrolled at The French Culinary Institute and formally began his career in New York City.

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. 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 September 2016, when he left his role at Via Carota to become the Executive Chef of L’Artusi, it was a happy homecoming.

BOOK YOUR TABLE