Photo by Chef's Story / Simplecast
Mark Ladner
Refined Italian CuisineGluten-free pasta innovation
James Beard Award Winner (Undated (associated with Del Posto))Located in Cambridge, MA
Attended Johnson and Wales University in Providence, Rhode Island
Worked with several well-regarded restaurateurs
Joined Mario Batali and Joe Bastianich
Mark Ladner is a James Beard award-winning chef renowned for his contributions to Italian cuisine, particularly at Del Posto. He is also recognized for his innovative gluten-free pasta concept, Pasta Flyer, and his recent return to Babbo. Ladner co-authored a cookbook with Mario Batali.
Customer feedback on Ladner's recent tenure at Babbo (under Stephen Starr) suggests that while the cooking is refined, disciplined, and technically strong, some feel it lacks the 'old magic' or 'electricity' that the restaurant once had. The New York Times notably gave it a two-star review, indicating good, but not exceptional, dining.
Babbo Ristorante, Lupa Osteria Romana, Otto Enoteca Pizzeria, Del Posto, Pasta Flyer
Gluten-free pasta, Lamb chops (at Babbo)
Mark Ladner's culinary education began with independent pizza counters in Cambridge, MA, before formal training at Johnson and Wales University. He moved to New York City in the early 1990s and worked with several well-regarded restaurateurs before joining Mario Batali and Joe Bastianich.
No restaurants found for this chef.
Became a James Beard Award-winning chef during his tenure here.
Cookbook co-authored with Mario Batali (Ecco, 2010)
Featured on Chef's Story podcast at the USA Pavilion
A pop-up gluten-free pasta concept
Partnered with Stephen Starr for the reopening/takeover
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