Mark Ladner is the Executive Chef of Del Posto Restaurant, which opened in late fall 2005, and received a 4 star rating from the New York Times in September 2010. Del Posto also holds 1 star from the prestigious Guide Michelin. Mark cooks a sensible interpretation of regional Italian “Cucina Classica,” using responsibly raised, and locally grown products; hence the name, Del Posto, which translates to “of the place”.
A protégé of Mario Batali, Mark began his culinary education at Johnson & Wales University in Providence, Rhode Island. He cooked at the original Olives in his native Charlestown (Boston, MA) for Chef Todd English. In New York City, he worked for several years with the chefs Scott Bryan and Jean Georges Vongerichten. In 2002, he opened Babbo as Sous Chef. Mark has since opened, and is now the Executive Chef, of Lupa, Otto and Del Posto, which he runs with partners Mario Batali, Joe Bastianich, and Lidia Bastianich. Mark recently co-authored Molto Gusto with Mario Batali (c. 2010, HarperCollinsPublishers, www.eccobooks.com), which features recipes from Otto.