Born in Toronto, he first stepped into the kitchen of the family restaurant as a boy, on the lowest rung of the ladder from where he observed everything around him. It was this experience that awoke his passion for culinary art and his desire to learn about the infinite world of taste, and so at a very young age he enrolled at the Boscolo Academy in Chioggia. His latest conquest is a specialisation in cucina evolution, to promote high-quality cuisine which respects the nutritional properties of the products and our health, but without sacrificing taste.
Always on the lookout for new learning opportunities, always eager and willing to experience Calabria’s heritage of great food and wine and to increase awareness about its wealth of typical products, with determination and humility Riccardo reached centre stage on Italy’s food and wine scene when he was awarded the Michelin Star in 2013, which has been re-confirmed each year since then.
Acknowledgements include the Chef Award ‘Best 100 Chef’ 2017, Corona Radiosa (highest recognition) for the Gatti Massobrio ‘Taccuino dei ristoranti d’Italia’ , 1 cappello (chef’s hat) in the Guida Espresso, included in the Gambero Rosso guide and Cucina d’Autore for the Touring Club guide. In February 2017 he was guest chef at the restaurants of the Shangri-La hotel chain in New Delhi, India.