Chef Mark Ladner Brings a Veneto-inspired Menu to the Cornell School of Hotel Administration

Feb 11, 2011

Students from the Cornell School of Hotel Administration's Guest Chefs class will team up with Chef Mark Ladner of Del Posto to prepare and serve a special dinner on Saturday, February 26. The dinner will be held in the Park Atrium of Statler Hall on the Cornell University campus, with a reception at 6:00 p.m. and dinner following at 7:00 p.m. Tickets for the event are $125 all-inclusive. Inspired by class Senior Lecturer Giuseppe Pezzotti's hometown of Verona, Ladner has crafted a menu highlighting regional Veneto specialties, including an array of Italian radicchio varieties. He will use radicchio, known as "winter's favorite flower," in each course.

Ladner is executive chef and partner at Del Posto, a fine-dining Italian restaurant in New York City that has won an esteemed four-star rating from the New York Times. He is also a partner at Otto and Lupa with Mario Batali and worked with Todd English at Boston's Olives before taking the helm at Del Posto. Ladner graduated from Johnson and Wales in Providence, Rhode Island.

Ladner's cuisine can be described as "alta cucina classica" or the high cuisine of Italian nobles that is made in the home with simply-prepared local ingredients.  In this style, Ladner will prepare bigoli pasta, a whole wheat extruded pasta from the Veneto garnished with shaved Tardivo radicchio root. In his review of Del Posto, New York Times Restaurant Critic Sam Sifton praises, "Mr. Ladner's pastas are insanely good." Diners will also sample desserts prepared by Del Posto's pastry chef, Brooks Headley.

The Guest Chefs course, celebrating its 20th season, gives students the opportunity to work in a professional restaurant event environment and collaborate with some of the world's brightest culinary stars. This course also improves students' overall awareness of current culinary trends, giving them direct access to recognized experts in the field. Past chefs have included Wolfgang Puck, Emeril Lagasse, Madeleine Kamman, Todd English, and Jose Andres.

For more information regarding the Guest Chefs series, please contact Marketing Managers Lindsey Brous at or Ellie Proctor at For registration information, please visit