Da LaPosta chef-owner Mario LaPosta’s values are built upon hard work and passion and are embedded in his love for hospitality. He was born a pizza maker — it is his life’s passion. Mario has been making pizza since he was 15 years old with over 20 years of professional experience in some of the Northeast’s best restaurants. Such as Bricco in West Hartford, CT. Tarry Lodge, locations in NY and CT and Babbo Pizzeria e Enoteca in Boston, Mario also lived and work in Rome and Campania. He also holds a B.A. in Hospitality from Central CT State University.

From 2008–2019, as head Pizzaiolo and Executive Chef for B&B Hospitality group, Mario has been on the opening team at three restaurants, overseeing build out, project managing, assembling staff, and implementing policies and procedures to ensure he restaurants success. Mario has built culinary and pizza programs at four restaurants, serving as Executive Chef at two. During his time as Executive Chef at Tarry Lodge in Westport, CT the restaurant received the Snail of Approval by Slow Food USA. A designation given to restaurants that contribute to the quality, authenticity, and sustainability of local food and have a commitment to their community and the environment.

At Tarry Lodge in Port Chester, NY, GQ and Alan Richman named his Pizza 11th best pizzeria in the country; he has placed as high as 10th overall in the World Pizza Championships. Mario honed his pizza and culinary skills while living in Italy, working in Neapolitan Pizzeria’s in Rome and in Campania. Mario spent several years with B&B, one of the world’s premier hospitality groups, managing daily operations at restaurants where he served as Chef. In 2016, Mario developed his own proprietary blend of organic, whole-wheat pizza flour, Farina da LaPosta. It is grown in Utah and Washington State by Central Milling, producing the highest quality grains since 1867.