CHEF LANA LAGOMARSINI
A graduate of Northeastern University and The Culinary Institute of America, Lana has honed her culinary skills in the kitchens of restaurants like Gramercy Tavern (1 Michelin Star) and Daniel (2 Michelin Stars). She has also traveled the world, and apprenticed under chefs like Francis Malmann on his island in Patagonia.
Lana was inducted into the Prestigious Dames d’ Escoffier International in 2023, as well as being honored by her peers by winning a culinarian award from Black Women in Food awards by Dine Diaspora. She also was recently a part of the summer cohort for the James Beard Foundation’s Chef Boot Camp for Policy and Advocacy.
Recently, chef Lana has been exploring my own voice as a woman of color, organizing pop ups of all kinds, from extravagant tasting menus highlighting foods from the African diaspora and their connecting foods of the US. Her vision as a chef is to highlight and explore what is deemed as “American” food and trace the lines back to Africa and the experiences of my ancestors in this country. She knows that American food culture would be nothing without black food culture, roots, and heritage, and she wants to highlight this in a meaningful way in my food experiences and presentations.
