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Non c'e pane senza pena

No bread without work

babbo staff 2010

Mario Batali

Owner, Chef

 

With twenty-one restaurants, nine cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is one of the most recognized and respected chefs working today.

 

Mario and his business partner, Joe Bastianich, own seventeen restaurants across the country. In the summer of 2010, they opened Eataly, a 50,000 square foot marketplace in New York City. Eataly’s latest dining option, a beer-centric rooftop restaurant and brewery called Birreria, opened in June 2011. In their first overseas venture, Mario and Joe opened Osteria Mozza and Pizzeria Mozza in the Marina Bay Sands Resort Casino in exotic and beautiful Singapore. In August 2012, the pair opened Carnevino in Hong Kong, their second restaurant in China.

 

Mario is also the author of nine cookbooks including the James Beard Award Winning, Molto Italiano: 327 Simple Italian Recipes(ecco 2005); New York Times Bestseller Mario Batali Italian Grill (ecco 2007); and Molto Gusto (ecco 2010). Mario’s newest book,Molto Batali: Simple Family Meals form My Home to Yours (ecco 2011), was released in the fall of 2011.

 

As of September 2011, Mario stars in “The Chew,” a daytime talk show on ABC that celebrates and explores life through food.

 

To learn more about Mario Batali, visit mariobatali.com

To learn more about the Mario Batali Foundation, visit WWW.MARIOBATALIFOUNDATION.ORG

Joe Bastianich

Owner

 

Restaurateur Joe Bastianich, along with partners Lidia Bastianich and Mario Batali, owns twenty-five successful restaurants worldwide, including Babbo and Del Posto in NYC, Carnevino in Las Vegas, and Pizzeria and Osteria Mozza in Singapore. Earlier that year, the trio teamed up with Italian retail pioneer Oscar Farinetti to bring Eataly, the largest artisanal food and wine market in the world, to New York.  2012 marks their latest overseas ventures with the opening of Lupa and Carnevino in Hong Kong.

 

Joe has co-authored two award-winning books on Italian wine. His third book, Grandi Vini, an opinionated tour of Italy’s 89 finest wines, was released in the fall of 2010 to much critical acclaim. In its first week of release in May of 2012, Joe’s highly anticipated memoir, Restaurant Man, became a New York Times Best Seller. A bold retelling of a life lived steeped in the ever-evolving New York City restaurant scene; Joe brazenly shares the adventures that took him from his family’s first “red sauce joint” in 1970’s Queens, to the renowned culinary empire that is the Batali & Bastianich Hospitality Group of today. He has received numerous accolades for his groundbreaking work in the field and in 2008 the James Beard Foundation honored him once again by presenting he and Mario with the much revered Outstanding Restaurateur Award.

 

Joe is currently a judge on FOX’s reality TV hit, MasterChef and MasterChef Junior with Gordon Ramsay and Graham Elliot, where he shares his expertise in deciphering culinary talent from amongst thousands of amateur home cooks. With the franchise’s international popularity growing at lightning speed, it didn’t take long for Joe’s beloved Italy to climb onboard, and in the summer of 2011, Joe joined fellow judges Carlo Cracco and Bruno Barbieri for the premiere season of Sky’s MasterChef Italia.

 

In addition to Joe’s passion for all things food and wine, he is an avid marathon runner and triathlete, having recently completed the 2011 Ford Ironman World Championships in Kona, HI.

Frank Langello

Executive Chef

After graduating from the Culinary Institute of America in 1998, Frank began working at Le Cirque 2000 and honed his skills in the kitchen there for two years. In 2001, Frank decided to return to his Italian roots. He set his sights high, determined to work only for a then up-and-coming chef whom he greatly admired. Frank left Le Cirque 2000, printed a single copy of his resume and submitted it to Mario Batali at Babbo. He got the job and has worked under his mentor, Mario Batali, ever since and has lead the kitchen as Executive Chef since 2002.

Luca Vesnaver

General Manager

 

Rebecca DeAngelis

Pastry Chef

 

Thomas Kim

Head Sommelier