30 Under 30: Joe Campanale | Restaurateur, NYC - Wine & Spirits Magazine

30 Under 30: Joe Campanale | Restaurateur, NYC

The daughter of a château owner. A sommelier. A golfer. The son of a photographer…There’s a lot of young talent in the wine business, coming from different directions. These 30 are rising to the top.

We canvassed our colleagues in the world of wine to find the most creative and accomplished young talent in wine today. All of them are 30 years old or younger; some of them make wine, while others sell it. All of them are names to know: This is the next generation in wine.

Without being independently wealthy or signing a deal with the devil, Joe Campanale has managed to open three successful New York restaurants by the age of 27. Campanale got his start in the restaurant industry during his sophomore year in college, when he interned as a pastry chef at Union Square Café. It wasn’t until he studied abroad in Tuscany, however, that he knew he wanted to focus on wine. Returning to the States, he landed a job at Italian Wine Merchants and took classes at the International Wine Center; soon he was the teaching assistant for Lisa Lowry’s advanced class and working as an assistant to the center’s director, Mary Ewing-Mulligan, MW. Entrenched in the wine industry before he was out of college, Campanale changed his major from law to food services.

He was working as a sommelier at Babbo and finishing his degree when August Cardona, a friend from Italian Wine Merchants, called. He convinced Campanale to look at an empty commercial space in the West Village. Jumping at the opportunity, Campanale, Cardona, chef Gabe Thompson and their investors turned the space into dell’anima. Three years later, Campanale is the beverage director of a small West Village wine empire comprising dell’anima, L’Artusi and Amphora wine bar. Outside the restaurants, he contributes to Serious Eats, Beverage Media and Inked Magazine, and he previously served as editor of Debonair Magazine. He is also a Master of Wine candidate.

This story was featured in W&S Fall 2011.

This story appears in the print issue of fal 2011.
Like what you read? Subscribe today.