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Full list. Joseph Bastianich (born September 17, 1968) is an American restaurateur, winemaker, author, and television personality. He, along with his mother and business partner Lidia Bastianich, co-owns thirty restaurants in four countries, including Osteria Mozza in Los Angeles, which the owners expanded in 2010.
- Joseph Bastianich, September 17, 1968 (age 55), Queens, New York
- Boston College
Jul 23, 2021 · July 23, 2021, 1:45 PM PDT. By Elisha Fieldstadt. Celebrity chefs Mario Batali and Joe Bastianich and their New York City restaurant company have agreed to pay $600,000 to at least 20 former ...
Feb 2, 2023 · MasterChef's Joe Bastianich was investigated in relation to criminal charges against Mario Batali. Aaron Davidson/Getty Images. The furor over Mario Batali's sexual misconduct allegations eventually died down, and Joe Bastianich and his restaurant empire continued to move forward in the wake of the scandal.
Mar 15, 2021 · Rough seas and a homecoming for Bastianich. Frederick M. Brown/Getty Images. The company he cited as a reason for leaving MasterChef, Batali & Bastianich Hospitality Group, also came under fire after his departure. Eater reported that there was a toxic "boys' club" culture condemned by dozens of employees at several of the restaurants.
Apr 12, 2021 · For Joseph Bastianich, working in the food industry has always been a life's work.Sure, he worked on Wall Street for a bit after graduating from college, but one long trip to Italy after a year trading bonds on "The Street" cemented things for Bastianich, and he plunged into the restaurant business with a passion.
Jul 23, 2021 · July 23, 2021. An investigation into the once-towering Manhattan restaurant business built by the chef Mario Batali and his former partner Joe Bastianich revealed a sexualized culture so rife with ...
Mar 21, 2013 · Exclusive Interview with Joe Bastianich. Entrepreneur, food writer, TV personality, wine producer, all of these definitions aren't enough to describe him. One things is certain, Joe Bastianich wants us to know this: “ I’m not a chef, I’m a restaurateur”. His Friulian DNA and a cook for a mother gave him the right start.
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