Executive Chef Anthony Ricco has been an integral part of Culinary Concept Hospitality Group’s team since he joined Spice Market in 2005. He is responsible for the operation and success of Spice Market New York and has traveled around the world to oversee operations, train sous-chefs and implement menu adjustments at Culinary Concepts’ newest properties.
Born and raised in Brooklyn, Anthony Ricco knew he wanted a career in the food industry at an early age. As a child, he would often cook for his family and occasionally skipped class to prepare meals for his friends. After high school, he worked in construction as a machine shop apprentice while taking hospitality classes at the New York City College of Technology.
Eager to pursue his passion for food, he left school and took a job as a prep cook at China Grill. Ricco knew he would need to attend culinary school if he wanted to excel in this profession and enrolled in the Institute of Culinary Education. After graduating in 2001, he worked at a restaurant in Long Island City before going to Jean Georges, where he worked for three years, spending time at every station in both the casual and the fine-dining parts of the restaurant. He soon received an offer to become sous-chef at Jean-Georges Vongerichten's Spice Market. Nine months later Ricco took over as Executive Sous-Chef and eventually rose to his current position of Executive Chef. He enjoys the high volume of the restaurant's operations, which can top 700 covers a night on weekends. "When you work for Jean-Georges, everything is quality, no matter how high the volume is," he said. "Nothing leaves the kitchen if it's not 100 percent perfect. That's probably my favorite part of the job."
Among his recent accomplishments Anthony Ricco has been a guest of LXTV, Martha Stewart Living Radio, De Gustibus Cooking School and The James Beard Foundation.His recent travels include trips to Singapore, Istanbul.
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