Industrial Elegance with a modern twist
What is Industry?
At Industry, we believe in the magic of bringing people together, sharing in the pleasures of delicious food, exceptional drinks, and the art of social connection. As you venture into our world, you'll be greeted by captivating surroundings that pay a heartfelt tribute to the Industrial Revolution, a nod to the very roots of American industry. Each corner of Industry has a tale to tell, woven into the fabric of our space.
The moment you step through our welcoming doors, your senses will awaken. The sights, the sounds, the fragrances - they all conspire to create an immersive experience. Industry wasn't built to be just another restaurant; it was conceived to be a place where dining and socializing are reimagined. It's a place where every moment is thoughtfully crafted, combining the latest technologies with a vintage-style factory charm.
A casual glance at our menu reveals a world of exciting possibilities. Under the expert guidance of Chef Carmine Di Giovanni, our culinary team is at center stage, ready to astound you with their inventive and ingenious creations. They artfully blend unexpected ingredients, cultural influences, and boundless imagination, all designed to ignite your palate. The kitchen's passion translates to your plate, ensuring that even the simplest of dishes are transformed into unforgettable culinary adventures.
Meet Chef Carmine Di Giovanni
Di Giovanni's culinary journey began with his Italian-American family, where he developed a love for cooking and an interest in the culinary world at an early age. He had his first experience in a professional kitchen at sixteen years old. Four years later, Di Giovanni had earned his culinary degree from the New York Restaurant School and had gone on to work with some of the world's brightest culinary stars and visionaries, including Laurent Gras, Eric Ripert, and Daniel Boulud.
Continuing his career path, Di Giovanni had taken the Executive Chef position at one of New York City's most celebrated Upper West Side restaurants, Picholine. With Di Giovanni leading the kitchen, the restaurant had achieved two Michelin stars for four consecutive years and a three-star rating from The New York Times. During his role at Picholine, he had met and cooked for Chef David Burke.
After his tenure as the Corporate Chef at David Burke Hospitality Management, Carmine Di Giovanni ventured into an independent venture as the Owner of TPG Consulting, a Full-Service Hospitality Firm. In this role, he applied his wealth of culinary knowledge, management expertise, and business acumen to provide top-notch consultancy services to various establishments within the hospitality industry. Furthermore, Carmine assumed the position of Culinary Partner at prominent culinary establishments, Industry Kitchen + Bar and Mohawk House, both situated in Sparta Township, New Jersey. His leadership and culinary prowess brought a fresh and innovative approach to these dining establishments, earning them accolades and patron acclaim in the vibrant culinary scene of New Jersey. Carmine's relentless dedication to culinary excellence and hospitality innovation continued to shine through in his new endeavors.
The Artifacts of Industry
