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Joe Bastianich BiographyRestaurateur Joe Bastianich, along with partners Lidia Bastianich and Mario Batali, own thirty successful restaurants worldwide including Babbo and Del Posto in NYC and Carnevino in Las Vegas. In 2010, they expanded their famed LA eateries Pizzeria and Osteria Mozza to Singapore. Earlier that same year, the trio teamed up with Italian retail pioneer Oscar Farinetti to bring Eataly, the world’s largest artisanal food and wine market to New York, followed by the Chicago outpost in 2013.
Joe has co-authored two award winning books on Italian wine and in its first week of release in May of 2012, Joe’s highly anticipated memoir, Restaurant Man, became a New York Times Best Seller. A bold retelling of a life lived steeped in the ever-evolving New York City restaurant scene, Joe brazenly shares the adventures that took him from his family’s first “red sauce joint” in 1970’s Queens to the renowned culinary empire that is the Batali & Bastianich Hospitality Group of today. He has received numerous accolades for his groundbreaking work in the field. In 2008, the James Beard Foundation honored him once again by presenting him and Mario with the much revered Outstanding Restaurateur Award.
Joe is currently a judge on FOX's "MasterChef" and Sky’s "MasterChef Italia." In 2016, Joe signed on for Italy’s premiere season of the universally adored franchise "Top Gear," which aired on Sky in the spring of 2016.
When Joe is not working the dining room at one of his many restaurants or whipping up new business ventures, he can be found at his home in New York City, playing guitar and spending time with his wife, Deanna, and their three children, whom he counts as his greatest achievements to date.
Contact a speaker booking agent to check availability on Joe Bastianich and other top speakers and celebrities.
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Restaurant Man
Grandi Vini: An Opinionated Tour of Italy's 89 Finest Wines
Vino Italiano: The Regional Wines of Italy
For Joe Bastianich, the restaurant business is not just a way to make a living: it’s a way of life. His parents opened their first restaurant when Joe was 3 years old, and he grew up in the kitchen. He shares anecdotes from his early days, when he did everything from scour the produce and meat markets to wash dishes. He discusses the challenges of opening and successfully running a restaurant, maintaining a successful business partnership, the importance of carrying on his Italian-American heritage in his restaurants, and why it’s essential to do what you love.
As the owner of three vineyards, restaurateur Joe Bastianich knows a bit about wine. After all, he has been curating wine lists since he opened his first restaurant at age 23. He speaks about the history of the business in Italy and America – differences by region, the abandonment of the vineyards after World War II, resurgence with a younger generation in the ‘90s. Joe introduces the audience to wines that are considered Italian classics and discusses wines that are not just pleasing to the palate but that transformed the industry. This man knows wine. He is the author of Vino Italiano: The Regional Wines of Italy (2005), and Grandi Vini: An Opinionated Tour of Italy's 89 Finest Wines (2010), and a regular wine contributor to the Today Show.
In his late thirties, Joe Bastianich’s passion for food and wine, including legendary middle-of-the-night feasts with Mario Batali, was killing him. He was overweight, with high blood pressure, elevated cholesterol, and sleep apnea. His doctors told him diabetes was around the corner. So Joe turned around. He started walking, then running – marathons! He lost 60 pounds. His secret? Good food and wine, in balance. Banish pasta? You’ve got to be kidding! Instead, Joe favors moderate portions of the delicious, artisanal foods that made him famous. He shies away from saturated fat, favoring plenty of vegetables, grains, and lean protein. He no longer eats late at night, and always has breakfast. Learn his secrets of his passion for balance, no dieting necessary.
Learn the secrets of delivering extraordinary food experiences to a hungry public from a master of the craft. Joe Bastianich knows how to bring it all together: the taste of the food, the story of its origins, the desire for healthfulness, the complex interplay between international allure and local homemade honesty. His restaurants and retail establishments integrate an Italian and European sensibility, whether the food is made on the premises or imported from Trieste. Joe shares his secrets to marketing good food and pleasing the customer – while also turning a profit. After all, as Joe says, “Quality without a margin is a hobby, not a business.”
MasterChef's Joe Bastianich Blogs About Despicable Desserts. By Joe Bastianich. Updated September 23, 2016 at 9:46pm EDT. Share · Tweet · Email. Michael ...
“I'm a compulsive entrepreneur,” said Joe Bastianich, “it's all I want to do all the time, so Restaurant Startup is the perfect show for me.” In its third season and ...
Restaurateur Joe Bastianich poses in this undated handout photo. ... For the latest installment of Reuters' "Life Lessons" series, Bastianich talks about how to ...
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Restaurateur Joe Bastianich, along with partners Lidia Bastianich and Mario Batali, own thirty successful restaurants worldwide including Babbo and Del Posto in NYC and Carnevino in Las Vegas. In 2010, they expanded their famed LA eateries Pizzeria and Osteria Mozza to Singapore. Earlier that same year, the trio teamed up with Italian retail pioneer Oscar Farinetti to bring Eataly, the world’s largest artisanal food and wine market to New York, followed by the Chicago outpost in 2013.
Joe has co-authored two award winning books on Italian wine and in its first week of release in May of 2012, Joe’s highly anticipated memoir, Restaurant Man, became a New York Times Best Seller. A bold retelling of a life lived steeped in the ever-evolving New York City restaurant scene, Joe brazenly shares the adventures that took him from his family’s first “red sauce joint” in 1970’s Queens to the renowned culinary empire that is the Batali & Bastianich Hospitality Group of today. He has received numerous accolades for his groundbreaking work in the field. In 2008, the James Beard Foundation honored him once again by presenting him and Mario with the much revered Outstanding Restaurateur Award.
Joe is currently a judge on FOX's "MasterChef" and Sky’s "MasterChef Italia." In 2016, Joe signed on for Italy’s premiere season of the universally adored franchise "Top Gear," which aired on Sky in the spring of 2016.
When Joe is not working the dining room at one of his many restaurants or whipping up new business ventures, he can be found at his home in New York City, playing guitar and spending time with his wife, Deanna, and their three children, whom he counts as his greatest achievements to date.
Contact a speaker booking agent to check availability on Joe Bastianich and other top speakers and celebrities.
For Joe Bastianich, the restaurant business is not just a way to make a living: it’s a way of life. His parents opened their first restaurant when Joe was 3 years old, and he grew up in the kitchen. He shares anecdotes from his early days, when he did everything from scour the produce and meat markets to wash dishes. He discusses the challenges of opening and successfully running a restaurant, maintaining a successful business partnership, the importance of carrying on his Italian-American heritage in his restaurants, and why it’s essential to do what you love.
As the owner of three vineyards, restaurateur Joe Bastianich knows a bit about wine. After all, he has been curating wine lists since he opened his first restaurant at age 23. He speaks about the history of the business in Italy and America – differences by region, the abandonment of the vineyards after World War II, resurgence with a younger generation in the ‘90s. Joe introduces the audience to wines that are considered Italian classics and discusses wines that are not just pleasing to the palate but that transformed the industry. This man knows wine. He is the author of Vino Italiano: The Regional Wines of Italy (2005), and Grandi Vini: An Opinionated Tour of Italy's 89 Finest Wines (2010), and a regular wine contributor to the Today Show.
In his late thirties, Joe Bastianich’s passion for food and wine, including legendary middle-of-the-night feasts with Mario Batali, was killing him. He was overweight, with high blood pressure, elevated cholesterol, and sleep apnea. His doctors told him diabetes was around the corner. So Joe turned around. He started walking, then running – marathons! He lost 60 pounds. His secret? Good food and wine, in balance. Banish pasta? You’ve got to be kidding! Instead, Joe favors moderate portions of the delicious, artisanal foods that made him famous. He shies away from saturated fat, favoring plenty of vegetables, grains, and lean protein. He no longer eats late at night, and always has breakfast. Learn his secrets of his passion for balance, no dieting necessary.
Learn the secrets of delivering extraordinary food experiences to a hungry public from a master of the craft. Joe Bastianich knows how to bring it all together: the taste of the food, the story of its origins, the desire for healthfulness, the complex interplay between international allure and local homemade honesty. His restaurants and retail establishments integrate an Italian and European sensibility, whether the food is made on the premises or imported from Trieste. Joe shares his secrets to marketing good food and pleasing the customer – while also turning a profit. After all, as Joe says, “Quality without a margin is a hobby, not a business.”
Joe Bastianich is a keynote speaker and industry expert who speaks on a wide range of topics . The estimated speaking fee range to book Joe Bastianich for your event is $30,000 - $50,000. Joe Bastianich generally travels from Greenwich, CT, USA and can be booked for (private) corporate events, personal appearances, keynote speeches, or other performances. Similar motivational celebrity speakers are Rick Bayless, Gordon Ramsay, Ted Allen, Bobby Flay and Rachael Ray. Contact All American Speakers for ratings, reviews, videos and information on scheduling Joe Bastianich for an upcoming event.
For Joe Bastianich, the restaurant business is not just a way to make a living: it’s a way of life. His parents opened their first restaurant when Joe was 3 years old, and he grew up in the kitchen. He shares anecdotes from his early days, when he did everything from scour the produce and meat markets to wash dishes. He discusses the challenges of opening and successfully running a restaurant, maintaining a successful business partnership, the importance of carrying on his Italian-American heritage in his restaurants, and why it’s essential to do what you love.
As the owner of three vineyards, restaurateur Joe Bastianich knows a bit about wine. After all, he has been curating wine lists since he opened his first restaurant at age 23. He speaks about the history of the business in Italy and America – differences by region, the abandonment of the vineyards after World War II, resurgence with a younger generation in the ‘90s. Joe introduces the audience to wines that are considered Italian classics and discusses wines that are not just pleasing to the palate but that transformed the industry. This man knows wine. He is the author of Vino Italiano: The Regional Wines of Italy (2005), and Grandi Vini: An Opinionated Tour of Italy's 89 Finest Wines (2010), and a regular wine contributor to the Today Show.
In his late thirties, Joe Bastianich’s passion for food and wine, including legendary middle-of-the-night feasts with Mario Batali, was killing him. He was overweight, with high blood pressure, elevated cholesterol, and sleep apnea. His doctors told him diabetes was around the corner. So Joe turned around. He started walking, then running – marathons! He lost 60 pounds. His secret? Good food and wine, in balance. Banish pasta? You’ve got to be kidding! Instead, Joe favors moderate portions of the delicious, artisanal foods that made him famous. He shies away from saturated fat, favoring plenty of vegetables, grains, and lean protein. He no longer eats late at night, and always has breakfast. Learn his secrets of his passion for balance, no dieting necessary.
Learn the secrets of delivering extraordinary food experiences to a hungry public from a master of the craft. Joe Bastianich knows how to bring it all together: the taste of the food, the story of its origins, the desire for healthfulness, the complex interplay between international allure and local homemade honesty. His restaurants and retail establishments integrate an Italian and European sensibility, whether the food is made on the premises or imported from Trieste. Joe shares his secrets to marketing good food and pleasing the customer – while also turning a profit. After all, as Joe says, “Quality without a margin is a hobby, not a business.”
MasterChef's Joe Bastianich Blogs About Despicable Desserts. By Joe Bastianich. Updated September 23, 2016 at 9:46pm EDT. Share · Tweet · Email. Michael ...
“I'm a compulsive entrepreneur,” said Joe Bastianich, “it's all I want to do all the time, so Restaurant Startup is the perfect show for me.” In its third season and ...
Restaurateur Joe Bastianich poses in this undated handout photo. ... For the latest installment of Reuters' "Life Lessons" series, Bastianich talks about how to ...
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This website is a resource for event professionals and strives to provide the most comprehensive catalog of thought leaders and industry experts to consider for speaking engagements. A listing or profile on this website does not imply an agency affiliation or endorsement by the talent.
All American Entertainment (AAE) exclusively represents the interests of talent buyers, and does not claim to be the agency or management for any speaker or artist on this site. AAE is a talent booking agency for paid events only. We do not handle requests for donation of time or media requests for interviews, and cannot provide celebrity contact information.
If you are the talent, and wish to request removal from this catalog or report an issue with your profile, please click here.
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