Joe Sasto

Tantos

Joe Sasto is a Chicago-based celebrity chef and the creator of Tantos, the first-ever & original pasta chip. He had an itch to become a chef at a very young age and found his love for cooking and passion for the Italian classics from his mother. After earning his Bachelor\’s degree from UC Davis, he started training under the Bay Area’s most respected chefs. It was at Quince in San Francisco that Sasto’s passion for pasta truly began. Later, during his time as an Executive Sous Chef at Lazy Bear in San Francisco, Sasto cultivated his relationships with local farmers using seasonal produce unique to the California area. It was there he showcased elevated farm-to-table dining. A natural leader, Sasto became recognized for his abilities and quickly raised Lazy Bear to a two-Michelin starred restaurant and Quince to a three-Michelin starred restaurant.

In 2018 Sasto forged his own path and dreamed of opening his own restaurant. Throughout that time, he traveled the country, hosted private events, taught pasta classes and threw fine-dining dinner parties. When the COVID-19 pandemic hit in March of 2020, he pivoted his career by teaching virtual pasta-making classes, opening up the highly coveted focaccia pop up “Luna Focacceria,” developing recipes and cultivating his social media profile. With over 40-million “likes” and countless viral social media videos, Sasto has become a recurring judge and chef personality across multiple shows on the Food Network. He’s also competed as an All-Star competitor on Food Network shows such as “Guy Fieri’s Tournament of Champions,” “Guy’s Grocery Games,” “Chopped” and Bravo’s “Top Chef” and “Top Chef All Stars.” In 2022 Joe Sasto made the Food Network’s first-ever “Hot List.”

Aside from his career as a chef, Joe Sasto has developed a high-end customizable pasta and pizza tool line with the esteemed knife maker and blacksmith Doghouse Forge. He is also the creator of Tantos, the first puffed pasta chip which launched the summer of 2024, and he just finished writing his first cookbook which is set to publish in 2025. When he isn’t working on everything else, he spends his time consulting on menus and concepts for developing restaurants across the USA. He also enjoys spending time with his pup Tito!