Chef Joseph Mastrella

Chef Joseph Mastrella

Joseph Mastrella (a 42 year old Wall, NJ resident, but a Bayonne Native) currently resides as Executive Chef / Partner at Luciano’s Ristorante & Lounge. Chef Mastrella grew up in a household surrounded by a family that loved to cook.  His father was originally a farmer in Sicily and his mother works part time in the kitchen. “My love for cooking came early.”

He started at the age of 12 and worked his way up the ladder. As he finished High School, Joseph enrolled in Hudson County Community College Culinary Arts program, which gave him the tools and skills to exceed further. Upon graduating, he was involved in corporate dining.  Within a year, he felt it was time to move on.  He landed a job with Louis Spost at the Hilton Short Hills.  This experience allowed him to expose himself to a unique level of food that came from different regions and styles of the world. The hotel was given The AAA Five Diamond award.

He then proceeded on to join the Dry Dock Restaurant family for 5 years as Executive Chef / Director of Operation over seeing Spirito Grill, Arthurs Landing, and NY Waterway cafes. As years went on Chef Mastrella took on positions as executive chef at Molly Pitcher Inn in Red Bank, and then General Manger at Coccola Ristorante in Hillsborough NJ. Joseph then made his way to downtown Rahway where wonderful things were going to happen.

         Presently he has been residing as Executive chef at Luciano’s Ristorante since its doors opened in 2008 in downtown Rahway, the restaurant is located walking distance from the train station and the Union County Performance Arts Theater. Chef Joseph and Luciano’s Ristorante have been involved in the revitalization of the downtown business district arts offering a destination for many from all around to come and enjoy a pleasurable dining experience.

     His menus reflect a wonderful mix of sharing style appetizers, interesting and tasty salads, homespun and clever pasta selections, wonderful grilled steaks and delicate fish. “When I put menus together, I concentrated mainly on food aromas, flavor combinations and plate presentations, and not in that order, explains Joe. “Guests see the food first, experience its scent as it is placed in front of them, and last but not least, they taste it, so that each element is taken into extreme and critical consideration”.

As executive chef, he is currently there leading the Luciano’s team to a higher level of food and outstanding service.  “I love to cook and I express how I feel in my food.”