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Born in
Peoria, Illinois in 1976, Rickie and his family moved back to their
home in Rome when Rickie was 8 years old. There he completed his
primary and secondary education. As he was growing up, his love for
food and how it is prepared became evident, as he followed his
mother in the kitchen and watched as she prepared the tradition
Italian dishes for the family. He became more and more intrigued
when his family would go out to dine at various restaurants, and
decided that he wanted to make a career of cooking.
After graduating high school, he went on to study at the famous
culinary school, Istituto Alberghiero Torcarbone in Rome. There he
was trained by some of the best Italian chefs of Italy and graduated
with high honors. When he completed his studies, he immediately
found work in top fine dining restaurants throughout Europe,
including Vecchia Pineta in Ostialido, Rome. There he was mentored
by famous and well-known chef, Antonio Chiappini. He went on to work
in places such as Di Gennaro in Stuttgart, Germany, Carpediem in
Fiesole, Florence and Bel Paese in Santiago, Chile, to name a few.
Although he loved the country of his family, he always dreamed of
returning to the United States where he was born. At the invitation
of Chef Angelo Elia, who knew Rickie and his family for many years,
Rickie came directly to Florida and began working with Chef Angelo
at Casa D’Angelo in Fort Lauderdale.
Rickie has been with Chef Angelo for 10 years. He helped Angelo open
Casa D’Angelo at the well-known Atlantis Resort in Paradise Island,
Bahamas, and stayed on as Executive Chef there for 1 year. He then
returned to Florida to open another Casa D’Angelo in Boca Raton,
which immediately became a success and is now his primary base.
Rickie also teaches culinary classes at the Jean-Pierre Cooking
School in Fort Lauderdale on a regular basis, and represents Casa
D’Angelo at several charity events throughout South Florida. |
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