Chef Joe Isidori of Black Tap Craft Burgers & Beer - Biography

New York, NY

September 2017

New Yorker Joe Isidori trained in his father’s kitchens and at the Culinary Institute of America. His first job after graduation was as chef de cuisine for the Nemo Restaurant Group in Miami Beach. From there, Isidori became executive chef of Mar-a-Lago and an expanding group of properties across the country. He oversaw dining concepts in Chicago and Las Vegas, including DJT, where he earned a StarChefs Rising Stars Award in 2008.

Moving on, and back to New York, Isidori became executive chef of Harbour restaurant. In 2011, he joined Bruce Bushel at Southfork Kitchen, focusing on sustainable seafood and local produce from the East End of Long Island.

After his father’s death in 2011, Isidori opened pasta-focused Arthur on Smith in Carroll Gardens, in homage to his dad, followed by Chalk Point Kitchen, before finally striking a chord with Black Tap in 2015. Since, Black Tap Craft Burgers & Beer has exploded on social media with burgers and it’s gravity-defying milkshakes, prompting the release of Isidori’s first book Craft Burgers & Crazy Shakes. Black Tap has added four locations in Manhattan with 10 international locations on the horizon.