In 1998 at the age of 21, he was awarded a scholarship to The Culinary Institute of America in Hyde Park, NY. Upon graduating in December 1999, Isidori launched his professional career as Chef de Cuisine with Michael Schwartz at Nemo Restaurant (Miami Beach, FL). In 2003 at the age of 25, he began his role as Corporate Executive Chef, creating and launching dining concepts for a range of large National Golf Clubs, and also served as the private chef for a highly influential New Yorker. After successfully launching the golf property concepts, Isidori became Executive Chef of DJT, managing H2[eau] Café, banqueting, and in-suite dining for more than 1,200 rooms. It was here that Isidori earned his coveted Michelin Stars. In the years after, Joe worked as Chef/Partner at the successful Southfork Kitchen in Bridgehampton, New York for four years, followed by Arthur on Smith in Brooklyn until 2014.
Currently, Joe Isidori is Chef/Owner of Black Tap Craft Burgers & Beers, which opened Black Tap SoHo in March 2015. Later that same year, Isidori teamed up with Owner Chris Barish to open Black Tap Meatpacking in October. Black Tap won the coveted title of Fan Favorite at the New York City Wine & Food Festival’s Burger Bash for two years in a row, in both 2015 and 2016 with its Kobe beef burger. In 2017, Black Tap won Best Wings at Wingfest: Manhattan, hosted by Time Out New York. The restaurant has received world-wide acclaim for its over-the-top milkshakes, called “Crazy Shakes,” which feature a diverse range of flavors and ornate, edible garnishes.
Isidori now has four Black Tap locations in New York, with a fifth location opening on the Lower East Side in Summer 2017. The first international Black Tap opened in Dubai in January 2017. Craft Burgers and Crazy Shakes from Black Tap (Pam Krauss Books), Isidori’s debut cookbook, launched on November 1, 2016, delivering 40 recipes for the restaurant’s signature burgers, tasty condiments and toppings, and gravity-defying milkshakes.