Staff

Eduardo Lauria - Chef / Owner

Eduardo Lauria started cooking on the island of Ischia when he was fourteen years old. During his summer stints on the island he would fry fish and shellfish for local tourists. This experience along with an extreme presence of his mothers cooking, he knew right away that the restaurant business was his destiny. Ironically, Eduardo, at the time was headed in the direction to start to study for a career in medicine. Later as a teenager, he visited relatives in Yonkers, New York. After his trip, and against his parents wishes, he decided to stay and continued working in restaurants all throughout Westchester county eventually found his way up to Dutchess County. After being involved in the pizza industry, Lauria opened up his own pizzeria aptly named Eddie’s Gourmet Pizza. Within a few years, Lauria had opened several pizzerias that beared his name. He still dreamed of having a real Italian restaurant and in 1996 he did just that. Aroma Osteria opened with humble beginnings but quickly introduced Dutchess County to the food of his childhood. Crossing the Atlantic from Naples, his food is a reflection of the south. Four years later, he continued this reflection with another restaurant; Il Barilotto. Today, Lauria oversees both restaurants and resides in Fishkill with his wife Lucia whom is his life and business partner.

Wayne Homsi - Executive Chef

A graduate of the Culinary Institute of America, Homsi has been cooked throughout the east coast making his permanent home here in upstate New York. Originally from Massachussets, Homsi spent many of his years in New York city working at Piccholine as sous chef and at Artisinal. He also received much of his culinary training while at the Waldorf Astoria. Taking these great variety of cooking styles upstate with him to Il Barilotto, Homsi has crafted a style of Italian cuisine that is truly his own. Combining great French technique with the ingredients of Italy and the Mediterranean create a cuisine that is simple and full of flavor.

Scott Rosenberg - General Manager.

Rosenberg is also a gradutate of the Culinary Institute of America. Originally from Rochester, New York, Scott spent most of his years growing up in Minneapolis. After moving to the east coast for culinary school he decided to stay permanently. He has worked for Lauria ever since he met him back in 2000 when he applied for a job as a waiter at Aroma Osteria. Soon after he became General Manager for Lauria’s other restaurant Il Barilotto. After leaving the restaurant to gain experience in New York city, Rosenberg took on a different style cuisine; French, at Daniel Boulud’s Café Boulud on the upper east side as assistant general manager. Although he loved his job working for Daniel, he still missed Il Barilotto and his mentor Lauria. He returned at the beginning of 2004 as General Manager and plans to make Fishkill his permanent residence.