Orfino Riccardo

Riccardo Orfino

Osteria 57

Biography

Chef Riccardo Orfino got his strong passion for cooking from his mother and grandmother; which led him to attend the Hotel Institute in Castelfranco Veneto at the age of 14.

After culinary school, at the young age of 23 years old, the first important opportunity came knocking at his door: the chance to go to... READ MORE

Chef Riccardo Orfino got his strong passion for cooking from his mother and grandmother; which led him to attend the Hotel Institute in Castelfranco Veneto at the age of 14.

After culinary school, at the young age of 23 years old, the first important opportunity came knocking at his door: the chance to go to Milan and work for one of the greatest names in the Italian restaurant world: Il Luogo di Aimo and Nadia. With 50 years of history, two Michelin stars, and an infinite knowledge of the best raw materials in our country, it definitely was one of the most important experiences in Riccardo’s formation.

His hard work, sacrifices and passion allowed him to manage the first Bistrot of Aimo and Nadia in Milan, under the supervision of Chefs Fabio Pisani and Alessandro Negrini. Two years of many successes, with local awards and mention in the main Italian food guides (Michelin, Espresso and Gambero Rosso).

At the age of 27, another important break: flying to New York and work with Eataly, a company that is synonymous of Made in Italy, where Riccardo spent two years as Chef de Cuisine in the upscale restaurant called Osteria della Pace (Eataly Downtown). Eataly gave Chef Orfino the possibility of better understanding the American market, how a large company works, the complexity of manage many people, but most of all, the beauty of being Italian in a market that loves Italian products.

In March 2017, Riccardo decided to embark in a new adventure as Executive Sous Chef at the La Pecora Bianca restaurant, in Manhattan. Here, he gained the experience of working with a big group that is numbers oriented.

In April 2019, Chef Orfino moved to Osteria 57, which is to be considered as part of realizing a dream he had for a long time: be Executive Chef and at the same time be partner of a restaurant in New York.

Chef Orfino was fascinated by the story and philosophy behind Osteria 57, as he believes that the attention given to the vegetarian and vegan world is growing more than before. Furthermore, he credits a kitchen that works beyond animal products “created” in farms, and that is more oriented towards healthy and fresh products. Chef Orfino embraces the costal cuisine approach, which is based on the concept of simplicity: prepare dishes by using simple cooking techniques and by working with fresh flavors to let the simplicity of the ingredients to fully come out. At Osteria 57, he has the freedom to apply this approach to his cuisine and to use his creativity more.

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Mohegan Sun's Aperitivo hosted by Anne Burrell part of the LIVEHAPPilly series presented by illy caffè

Walk-Around Tastings

Thu, Oct 13

6:00 PM

Walk-Around Tastings

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