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Del Posto.

Restaurant in town. United States,New York

Mark Ladner & Mario Batali

Del Posto New York 10011

Mark Ladner is the Executive Chef of Del Posto Restaurant, on Manhattan’s Westside, which he opened in the fall of 2005. The restaurant received a four-star New York Times rating in 2010, and has been more recently honored with one Michelin star, a Relais & Chateaux distinction, a grand award from The Wine Spectator and five Mobile Diamonds.

Mark cooks a sensible interpretation of modern, regional, Italian-American cuisine or "Cucina New Yorkese." He always uses responsibly raised and locally sourced products, hence the name Del Posto, meaning “of the place.”

Mark's education began in Cambridge, MA at independently owned, and operated pizza counters, followed by a slightly more formal culinary schooling at Johnson & Wales University in Providence, Rhode Island. He immigrated to NYC in the early 1990s, working with several well-regarded restaurant men, before meeting Mario Batali and Joe Bastianich, and opening Babbo Ristaronte as sous chef in 1998. Mark has since opened Lupa Osteria Romana (1999), Otto Enoteca Pizzeria (2002) and Del Posto (2005), all as chef/partner. Mark is the co-author of Molto Gusto (2010) with Mario Batali.

Currently in residence high in the sky in Midtown Manhattan, Mark spends his free time chasing after his children and studying Japanese eating and drinking culture. He can most often be found on his iPad in a corner of Del Posto’s kitchen.

What was your most moving culinary experience?
I once, many years ago, had the opportunity to enjoy a 12 course menu of whole animals with 11 other people (including Mario Batali) at a huge Cantonese restaurant in Melbourne, Australia called Flower Drum. I still recall that experience fondly, and often use those memories for inspiration. Thank You, Gilbert Lau!

What was the most amusing kitchen incident you ever witnessed?
I'm afraid those stories are not fit for print.

Your best piece of advice for amateur chefs?
Taste often. That is the single way to develop your palate, and remember to consider, and work within, your limitations.