Growing in South Philadelphia, Joseph Baldino has always been around great cooks and food. His mother and two aunts were credited as his earliest mentors. His life goal was to eventually own his own restaurant. Starting as a busboy at a small local trattoria, Baldino graduated from Temple University, and shortly after, enrolled in The French Culinary Institute.
Following his culinary school graduation, Chef Baldino became the sous chef and eventually chef de cuisine for Vetri and Osteria. He traveled the world to work alongside esteemed chefs such as Georges Perrier, Jose Garces, Michael Solomonov, Alice Waters and Daniel Boulud. In 2011, he opened his restaurant Zeppoli, which was inspired by his stay at Anna Tasca Lanza’s farm in Sicily. Just months after opening, he received his first nomination from the James Beard Foundation, and has since become a semi-finalist three more times.
Nomination: Best Chef: Mid-Atlantic