Riccardo
“My cooking style is based on the Mediterranean with some Asian influence, on the seasonality of the
products, healthy but tasty dishes to make you try a unique experience directly at your home.”
The kitchen runs in my veins, since was a child I spent the days in the kitchen of the family gastronomy following the teachings
of my grandfather. I studied at the culinary school and after a short experience in my city, Vicenza in northeastern Italy, I decided to pack my bags and leave for abroad. The first adventure in Austria, the following summer in ibiza and, as happens to many, i fell in love with the island.
Despite this i decided to continue traveling until the decision to go to Australia for a year to gain experience in an Italian restaurant, Otto restaurant in Sydney. The love for the Balearics makes itself felt again and I decided to go to work in Formentera, at the
Café del Lago, for two seasons becoming sous chef in the second; here I learned how to treat fresh pasta from flour to pan, improving every little detail day by day.
Not even this time I wanted to be satisfied and I decided to try an experience in haute cuisine, after a short interview I am hired in
the Michelin star restaurant “Da Gorini” for chef Gianluca Gorini in Romagna. I stayed for a year and a half learning new techniques and a new way of thinking about cooking, but above all the importance of the seasonality of the products and their quality
with an eye to the local product.
The love for ibiza is stronger than any other offer and i am back for a new adventure as a private chef for Eclectic Cooking. My cooking style is based on the Mediterranean with some Asian influence, on the seasonality of the products, healthy but tasty dishes to make you try a unique experience directly at your home.