Chef Chat: Joe Campanale of dell'anima, L'Artusi, L'Apicio and Anfora

Ciao a tutti!! I am very excited to share with you my interview with Joe Campanale, co-owner and beverage director of dell’anima, L’Artusi, L'Apicio and Anofra, all in New York City. He has been featured on several 30 under 30 lists including Forbes, Restaurant Hospitality and Zagat and has appeared on NBC’s Today Show, Rachael Ray and Martha Stewart, so I feel very lucky to have had the chance to ask him a few questions. Hope you all enjoy!!

One of many tempting dishes from L'Apicio. Photo by Michael Morales 

What got you interested in the restaurant and wine business?

It was while studying abroad in Madrid that I first seriously became interested in wine. I loved how they treated it as an essential part of any meal (like salt and pepper or bread on the table) and how it brought people together around the table. I also visited a few vineyards and became fascinated with the agricultural aspect and how wine is such a great interpreter of the place it comes from. 

Do you have a favorite dish from each of your restaurants?

I love Gabe's pastas very much. He really has a way with fresh, homemade pasta; I've never had anything so good. 

Do you have a signature dish that you like to prepare for yourself at home?

Yet another delicious dish from L'Apicio. Photo by Michael Morales. 

I make eggs with my girlfriend almost every morning. We always try to mix it up, which is a fun challenge.

What advice would you give to aspiring restaurant owners?

Owning a restaurant isn't a job, it’s a lifestyle choice. There is always something going on in the restaurants. Also as an owner, the best thing you can do is to empower your managers, you employees. Because you're not going to be talking to every single guest, making every single dish, but they are, so make them happy and you'll have happy guests. 

You’re incredibly young and have already had an enormous amount of success with your restaurants. Where do you see yourself in 10 years?

I love what I'm doing so much, hopefully in 10 years I get to continue what I'm doing!