Cruz Goler works closely with Mark Barak to create an approachable, seasonal Italian dining experience.
A Rhode Island native, Goler recalls a childhood filled with seaside living: catching bluefish, eating quahogs and netting minnows. His early culinary inspiration came from growing up on the water and the influence of his grandmother, who was always found cooking large Italian meals from scratch using only the freshest ingredients.
After graduating from The Culinary Institute of America, Goler got his start in New York as a sous chef at three Michelin-starred Jean-Georges. He then worked as chef de cuisine at The Mercer Kitchen and as executive sous chef at Del Posto before moving on to Mario Batali’s Lupa Osteria, where he served as chef de cuisine for seven years. In 2014, Goler moved on to become corporate chef of Parm, overseeing three establishments. The following year, he became chef de cuisine of Narcissa, the new American restaurant from chef John Fraser in The Standard, East Village.
In spring 2017, Goler joined the La Pecora Bianca team as executive chef. Drawing inspiration from his early childhood, Goler's menu offers vibrant, seasonal Italian fare with an emphasis on vegetables and house-made pastas.