Connect With Us Connect With Us Newsletter Connect with us
 

Mark Ladner: Best Chef New York City, James Beard 2013 Nominee

Mark Ladner holds the distinction of being the chef at the only Italian restaurant to hold four stars from The New York Times. Ladner started a career in fine dining in his native Boston at Todd English’s original Olives before coming to NYC to work with chefs Scott Bryan and Jean-Georges Vongerichten.

mark ladner

Mark Ladner

In 1998, he became sous chef at Mario Batali’s Babbo, and a fruitful partnership was born. Batali took such a shine to the young talent that he made Ladner executive chef and partner at Lupa when it opened in 1999 and then at Otto Enoteca Pizzeria in 2003. When Del Posto debuted in 2005, Ladner was once again Batali’s first pick to helm the kitchen. Dishes such as veal agnolotti with parsnip, espresso, and grana padano and broiled veal chop with green onion, chicory, chanterelle and Barolo fondo have also earned the restaurant a Michelin star. Ladner is the co-author of the cookbook Molto Gusto with Mario Batali. This is his second consecutive nomination for Best Chef New York City.

Where to eat Mark Ladner’s food:

Del Posto
85 Tenth Ave.
212-497-8090
delposto.com

This chef profile is part of a series we’re running as part of the annual James Beard Foundation Awards and Gala, commonly referred to as the “Oscars of the food world.” Winners will be announced on Monday, May 6, at Lincoln Center’s Avery Fisher Hall. For more information, see our introductory story.

Popular Buys

Popular Reads

  • Fall 2014 Broadway

    The 14 Most Anticipated Broadway Shows for Fall 2014

    Read More
  • A Night at the Museum

    Top 12 Unforgettable Movie Moments at NYC Museums

    Read More
  • Best NYC Hotels for Families

    10 Top Family-Friendly Hotels in NYC

    Read More
  • Penthouse 808

    8 Rooftop Restaurants with Awe-Inspiring Views

    Read More
  • What You Can Rent for $1,500

    Armchair Apartment Hunting: What You Can Rent for $1,500 a Month in NYC

    Read More