Once customers flooded our DMs and inboxes after spotting Chef Lana wearing Mixed on season 22 of Top Chef, we knew we had to reach out! Lana Lagomarsini is a New York City–based chef and writer from the Bronx. A graduate of Northeastern University and the Culinary Institute of America, she began her culinary journey in two of Boston’s most prestigious restaurants and is now making her mark in some of NYC’s most iconic kitchens. Driven by a deep love for culture and flavor, Lana draws inspiration from the farm-to-table movement, seasonal ingredients, and the stories food can tell.
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What does a day in the life look like for you?
No day is the same, really and that’s the beautiful part of what I do—running my own business, working as a private chef, hosting pop-ups or collaborative dinners. I could be in the Hamptons, Italy, or at a food and wine festival and it’s always shifting. The rhythm keeps me inspired because there’s no typical day, and that keeps things so exciting.
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You’ve mentioned that food wasn’t always a lane you were interested in going down. What other passions were you curious about growing up, and why did you ultimately choose to be a chef?
When I was younger, I was heavily into photography and wanted to go to art school. Cooking was something I was always around because I worked in restaurants, and it just felt natural to explore it deeper. It was a door that opened, and I walked through—and I’ve kept walking. I love that I’ll never stop learning in this craft.
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Tell us about your experience on shows like Top Chef and Pressure Cooker.
Top chef was the best experience I’ve had in competition setting. I knew what to expect going in since that show is more established and I knew who the judges were and what the format is. It was so affirming to be competing against such talented individuals and hold my own against them. And everyone on this season was genuinely a good person and I enjoy being around them. With Pressure Cooker, I didn't know what to expect so it was all so new to me, but still a great experience.
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You’ve cited mentorship from female chefs like Adrienne Cheatham and Ghaya Oliveira. What have these women taught you ?
Ghaya Oliveira taught me about the expansive world of pastry and how artistic it can really be. She also taught me not to feel bad if I came into the game late. I met her while at Daniel and she had just won the James Beard awards and at the top of her game and still is. She’s a strong woman, kind, respectful, and I only spent a month working with her in pastry while at Daniel, but I learned a lot.
Adrienne Cheatham is one of my favorite people—not only has she taught me so much, but she’s also been a truly wonderful friend. She’s shown me how to move in this world, not just in the kitchen but across the entire industry. Adrienne cooks at the highest level and is an incredible businesswoman. From her, I’ve learned how to build a personal brand, network with intention, and advocate for myself—and I’m deeply grateful for her mentorship. -
You've spoken about tracing "American" food back to its African roots—how do you stay grounded in that lineage while still allowing yourself to evolve, experiment, reach for the unfamiliar?
I stay grounded because I allow it to be an inspiration point but also allow myself to evolve and move through iterations of a dish. I use the past as an inspiration, not a script. If I’m thinking about someone like Thomas Downing—who was out here slinging oysters in NYC over 200 years ago—I’m asking myself, what would I do with those same ingredients now? It’s not about replication. It’s about evolution. Everything I do is Black cooking already because it’s coming from me. The grounding comes from honoring the legacy, while trusting that my interpretation is enough.
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What’s a dish you’re excited to make this summer and why?
I’m really excited to make an oxtail terrine for a dinner at Fulgurances Laundromat in Brooklyn this summer. It’s somewhere between a pâté en croûte and a Jamaican beef patty—a little classical French technique meets island flavor. Outside of that, summer is all about the fire pit for me. Anything grilled. I love working with live fire and whatever is in season.
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If you could give one piece of advice to someone just starting out on their cooking journey, what would it be?
Go for it. Kitchens can be intimidating, but don’t let that stop you. It’s hard work—definitely harder than it looks—but if you’re open to learning and have the patience to grow, there’s space for you. There’s no better time to start than now.
