Joe Isidori comes from a long line of chefs. Throughout his childhood and adolescence he trained in his father’s kitchens, and at 21 he was awarded a scholarship to attend the Culinary Institute of America in Hyde Park. After graduation, Isidori, served as chef de cuisine for the Nemo Restaurant Group in Miami Beach, Florida, but it wasn’t too long before his talents were noticed by real estate mega-millionaire Donald Trump.
At 25, Isidori was named the corporate executive chef of Trump Golf Management, and he was charged with creating and launching the dining concepts in Trump’s business empire. Throughout his years of service for the Trump company, Isidori worked his way up the Trump empire, helming the exclusive Mar-a-Lago Club in Palm Beach, overseeing the dining concepts for the company’s Chicago and Las Vegas projects, and heading up the Las Vegas property’s flagship restaurant, DJT, where he was named a 2008 StarChefs.com Las Vegas Rising Star Chef.
Isidori moved back to New York to take the helm at Harbour restaurant as a managing partner and executive chef, receiving a warm welcome from diners and the media. In 2011 Isidori joined Bruce Bushel in the Bridgehampton restaurant Southfork Kitchen, with a focus on sustainable seafood and local produce from East End of Long Island. And after the passing of his father in 2011, he opened Italian, pasta-focused Arthur on Smith in Carroll Gardens in homage to their bond and shared culinary path.