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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.\n\nAnncherie 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.\n\nOur 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 apprent…\n\nSee More\n\nof Anncherie Saludo’s biography."},"basis":"publisher_declared","via":["https://www.lartusi.com/about/","Published person (name and role labels)"],"first_observed_at":"2026-09-14T05:05:16.532088+00:00","last_confirmed_at":"2026-09-14T05:05:16.532088+00:00"},{"label":"August Cardona","value":{"name":"August Cardona","@type":"Person","sources":[{"url":"https://www.lartusi.com/about/","format":"Published person (name and role labels)","jobTitle":"Founding Partner + Owner","observedAt":"2026-09-14T05:05:16.532088497Z"},{"url":"https://www.lartusi.com/careers/","format":"Published person (name and role labels)","jobTitle":"Founding Partner + Owner","observedAt":"2026-09-14T05:06:58.966028579Z"}],"jobTitle":"Founding Partner + Owner","description":"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.\n\nMr. 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 …\n\nSee More\n\nof August Cardona’s biography.\n\nSlide 1 of 6\n\nSlide 2 of 6\n\nSlide 3 of 6\n\nSlide 4 of 6\n\nSlide 5 of 6\n\nSlide 6 of 6"},"basis":"publisher_declared","via":["https://www.lartusi.com/about/","Published person (name and role labels)"],"first_observed_at":"2026-09-14T05:05:16.532088+00:00","last_confirmed_at":"2026-09-14T05:05:16.532088+00:00"},{"label":"Christy Stewart-Jenkins","value":{"name":"Christy Stewart-Jenkins","@type":"Person","sources":[{"url":"https://www.lartusi.com/about/","format":"Published person (name and role labels)","jobTitle":"Executive Pastry Chef","observedAt":"2026-09-14T05:05:16.532088497Z"},{"url":"https://www.lartusi.com/careers/","format":"Published person (name and role labels)","jobTitle":"Executive Pastry Chef","observedAt":"2026-09-14T05:06:58.966028579Z"}],"jobTitle":"Executive Pastry Chef","description":"Christy Stewart-Jenkins is the Executive Pastry Chef for the Epicurean Group, where she combines classical technique with a deep sense of seasonality and innovation across each dessert menu. Her path to the kitchen has been anything but linear—Christy earned a degree in Earth Science from Columbia University before following her lifelong passion for food and enrolling at the Auguste Escoffier School of Culinary Arts in Austin, Texas.\n\nShe completed her pastry externship at the iconic Hotel Plaza Athénée in Paris, where she honed her skills in traditional French pastry before returning to New York. Christy joined the Dinex Group as a pastry cook at Epicerie Boulud, later moving to the two Michelin-starred DANIEL. There, she was quickly promoted to Sous Chef and remained for several years, developing her leadership and technical expertise under some of the city’s most respected chefs.\n\nRooted in memories of baking alongside her grandmothers in Oklahoma, Christy brings warmth, intention, and creativity to her work. She is inspired by the joy that dessert brings, and her menus often feature thoughtful pairings of seasonal produce, global spices, and reimagined classics. Her favorite dessert is tiramisu—a nod to tradition that reflects her approach to pastry as a whole.\n\nNow leading pastry across L’Artusi, L’Artusi Supper Club, Via Porta, and b’artusi, Christy’s influence can be felt in every sweet detail. Outside of the kitchen, she loves cooking for friends, discovering new restaurants and bars, and spending time outdoors.\n\nChristy Stewart-Jenkins is the Executive Pastry Chef for the Epicurean Group, where she combines classical technique with a deep sense of seasonality and innovation across each dessert menu. Her path to the kitchen has been anything but linear—Christy earned a degree in Earth Science fro…\n\nSee More\n\nof Christy Stewart-Jenkins’s biography."},"basis":"publisher_declared","via":["https://www.lartusi.com/about/","Published person (name and role labels)"],"first_observed_at":"2026-09-14T05:05:16.532088+00:00","last_confirmed_at":"2026-09-14T05:05:16.532088+00:00"},{"label":"Erin Fisher","value":{"name":"Erin Fisher","@type":"Person","sources":[{"url":"https://www.lartusi.com/about/","format":"Published person (name and role labels)","jobTitle":"General Manager","observedAt":"2026-09-14T05:05:16.532088497Z"},{"url":"https://www.lartusi.com/careers/","format":"Published person (name and role labels)","jobTitle":"General Manager","observedAt":"2026-09-14T05:06:58.966028579Z"}],"jobTitle":"General Manager","description":"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.\n\nAfter 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.\n\nErin'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.\n\nErin'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.\n\nErin'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.\n\nBeyond 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.\n\nWhat 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.\n\nErin 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…\n\nSee More\n\nof Erin Fisher’s biography."},"basis":"publisher_declared","via":["https://www.lartusi.com/about/","Published person (name and role labels)"],"first_observed_at":"2026-09-14T05:05:16.532088+00:00","last_confirmed_at":"2026-09-14T05:05:16.532088+00:00"},{"label":"Essence","value":{"name":"Essence","@type":"Person","sources":[{"url":"https://www.lartusi.com/careers/","format":"Published person (name and role labels)","jobTitle":"Baking Up Some Magic! Meet Jessica Craig, One Of The Top Black Female Head Pastry Chefs In The Country | Aug 2, 2018","observedAt":"2026-09-14T05:06:58.966028579Z"}],"jobTitle":"Baking Up Some Magic! Meet Jessica Craig, One Of The Top Black Female Head Pastry Chefs In The Country | Aug 2, 2018"},"basis":"publisher_declared","via":["https://www.lartusi.com/careers/","Published person (name and role labels)"],"first_observed_at":"2026-09-14T05:06:58.966028+00:00","last_confirmed_at":"2026-09-14T05:06:58.966028+00:00"},{"label":"Joe Vigorito","value":{"name":"Joe Vigorito","@type":"Person","sources":[{"url":"https://www.lartusi.com/about/","format":"Published person (name and role labels)","jobTitle":"Executive Chef & Partner","observedAt":"2026-09-14T05:05:16.532088497Z"},{"url":"https://www.lartusi.com/careers/","format":"Published person (name and role labels)","jobTitle":"Executive Chef & Partner","observedAt":"2026-09-14T05:06:58.966028579Z"}],"jobTitle":"Executive Chef & Partner","description":"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.\n\nAfter 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.\n\nIn 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.\n\nIn early 2024, Joe, as a partner and executive chef, helped open the new L'Artusi Supper Club and private event space.\n\nWhen 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.\n\nA 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. 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In this role, he launched the first ever Vintage Beer Program at Gramercy Tavern, subsequently featured in numerous publications including the New York Times and Time Magazine.\n\nAfter working at Gramercy Tavern for 5 years, Kevin was interested in learning the industry from a different perspective and joined a small up-and-coming restaurant group that was about to launch their second restaurant, L’Artusi. Kevin was the General Manager when L’Artusi opened its doors in November of 2008 and quickly was promoted to Director of Operations as the group expanded to open dell’anima, L’Artusi, Anfora, ellabess, and L’Apicio.\n\nIn 2013, Kevin saw the industry changing with the rise of the fast-casual restaurant taking the opportunity to return to his Union Square Hospitality roots as the Area Director for Shake Shack in NYC. He joined the Shack team when there were less than 20 restaurants open, and during his time, he helped guide Shake Shack’s growth to well over 200 locations. 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