Josh Laurano grew up in a food family. Known as the knish queen of West Virginia, Laurano’s mother owned and operated a local organic bakery. His father, a vegetarian restaurant in New Jersey. After graduating from school, Laurano did a brief stint at a fine art gallery where he realized that his true passion was cooking. Laurano was hired as a line cook at Lupa over a decade ago. When Mario Batali opened Del Posto in 2007, Laurano followed and was soon promoted to sous chef. After three and a half years as sous chef at B&B’s flagship Greenwich Village restaurant, Babbo, Laurano took the helm of Tarry Market in Port Chester as Executive Chef. In April 2014, Laurano rejoined Lupa as Executive Chef. Laurano, his wife, Alessandra, and son, Raphael, live in Lower Manhattan. On days off, he enjoys the bounty of Long Island’s North Fork as well as Sunday dinners with his wife’s Sicilian family in Staten Island.