Chef Joe Isidori of BlackTap - Biography

New York, NY

January 2017

Joe Isidori trained in his father’s kitchens. By 21, he headed to the Culinary Institute of America, and his first job after graduation was as chef de cuisine for the Nemo Restaurant Group in Miami Beach. Before long his talents caught the attention of Donald Trump, who made Isidori executive chef of Trump Golf Management.

Isidori eventually helmed the exclusive Mar-a-Lago Club in Palm Beach. He also oversaw the dining concepts for the company’s Chicago and Las Vegas projects, including DJT, where he earned a 2008 Las Vegas Rising Stars Award. Leaving the Trump empire, Isidori moved back to New York, as executive chef of Harbour. In 2011, he joined Bruce Bushel at Southfork Kitchen, with a focus on sustainable seafood and local produce from the East End of Long Island.

After his father’s passing in 2011, Isidori opened Italian, pasta-focused Arthur on Smith in Carroll Gardens, a homage to their bond and shared culinary path. In 2014, Isidori opened farmhouse-style Chalk Point Kitchen in 2014. In 2015, he opened BlackTap, which has since exploded on social media for it's gravity-defying burgers and milkshakes. He released his first cookbook, Craft Burgers & Crazy Shakes in 2016. BlackTap is poised to expand, with 10 international locations on the radar for 2017.