JWU graduate rides gluten-free food craze

“I just fell in love with Providence,” said Mark Ladner, executive chef of the award-winning New York City restaurant Del Posto. He is no stranger in town. Ladner is a 1990 graduate of Johnson & Wales University’s College of Culinary Arts.
The chef recently returned to his alma mater to renew old acquaintances and make some new friends with his latest project. Johnson & Wales was the second stop on Ladner’s college tour to show off his new food truck, Pasta Flyer.
Pasta Flyer is a quick-service restaurant concept in a gleaming chrome trailer that serves Ladner’s patent-pending, gluten-free pasta with the efficiency of a Japanese ramen shop. Its menu features customizable pasta bowls with mix-and-match pasta shapes, proteins, sauces and garnishes, all priced under $10, which especially appeals to students.
“We put a lot of R&D, not to mention time, passion and enthusiasm into this,” he stated. The chef is on a mission. He is introducing as he describes it, “healthful, allergen- sensitive, affordable, nourishing food for people.”
Ladner opened Del Posto with culinary luminaries Mario Batali and Lidia and Joe Bastianich. He is quick to acknowledge Batali’s influence.
Ladner’s new project stemmed from a desire to create something that is enjoyable and memorable.
“We spent a lot of time making [the pasta dishes] unrecognizably gluten-free,” he said proudly. The pasta bowls are boldly seasoned with a variety of sauce selections – marinara, Alfredo or garlic pesto – topped with proteins from meatballs to a poached egg, and finally topped to taste by the guest who chooses unlimited garnishes from a selection of capers marinated in red wine then dried, feta, roasted red peppers, chick peas and spicy siriracha or Louisiana hot sauce.
He sources the pasta from a manufacturer in Tuscany who makes it from a proprietary blend of rice, soy and potato flour. The chef’s greatest challenge in bringing this concept to market was to find pasta that met the health and dietary qualities, as well as the social requirements, he demanded, and as he put it, “still come out al dente!” Del Posto became the tasting laboratory, as Ladner would serve his gluten-free creations to the restaurant staff during their pre-shift “family meal.” Finally, it was ready to take on the road. The Pasta Flyer launched its Northeast college tour with a stop at Harvard University before pulling up at the Harborside campus of Johnson & Wales over the midsummer-like final weekend of September.
Over the years, Ladner and Del Posto have been honored with a Michelin star, a Relais & Chateaux award, a grand award from Wine Spectator and a handful of Diamond awards. But at least one observer noted the chef beaming with just as much pride as more than 300 students gave his gluten-free pasta creations thumbs up.
The Pasta Flyer introduced its concept to local foodies who are fans of the late-night food-truck scene. Ladner gave Rhode Islanders a taste of his new concept at what the restaurant industry refers to as a “pop-up” – a late-night stop outside North restaurant in Providence on a Saturday night following WaterFire. The restaurant’s owner and Executive Chef James Mark is also a graduate of Johnson & Wales.
Chef Ladner has an abiding affection for Providence. He makes a point to stop and spend time in the area during his frequent trips from New York to visit family in his native Massachusetts. And he alluded to a desire to do more than just visit the restaurants in Providence.
The restaurant community and we who dine out often would welcome his creativity and vision. •


Bruce Newbury’s “Dining Out” talk-radio show is heard on WHJJ-AM (920), WADK-AM (1540), online and through mobile applications. He can be reached by email at bruce@brucenewbury.com.

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