Photography Adriano  Suppa Chef Ambassador. Cook & Chef Institute
As a Chef, I appreciate cooking at home as much as - if not more - than at work. Berger helps me bring home remarkable experiences. Its product line offers endless possibilities of exploring and having fun in the kitchen, featuring utensils that are reliable, sophisticatedly designed to be ergonomic and durable.

Adriano Suppa

Signature Chef

Executive Chef Adriano Ricco

Chef Adriano Ricco brings more than 18 years of cooking experience in some of the world’s most renowned kitchens to his role as Co-founder, Executive Chef and Culinary Director at Edible Audio Works, a food and audio multisensory pop up dining experience. Chef Ricco currently oversees the entire food program and development plan...

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Executive Chef Adriano Ricco

Chef Adriano Ricco brings more than 18 years of cooking experience in some of the world’s most renowned kitchens to his role as Co-founder, Executive Chef and Culinary Director at Edible Audio Works, a food and audio multisensory pop up dining experience. Chef Ricco currently oversees the entire food program and development plan for Flores do Cabo, an art gallery/ event space located in Sintra, Portugal. He has also played the role of Executive Chef and Culinary Director with ESME Hospitality Development and Consulting.

Chef Ricco, a native of Brazil, mixes his love of Latin Cuisine with American Bistro fare and French influences, sometimes infused with Asian accents, to create the menus at some of Bali’s most prestigious venues, including TOWNHOUSE’S first restaurant in Seminyak, the award winning Hanging Gardens in Ubud, and also his collaboration with the Mantra group at the Sakala Beach Resort, and Peppers Seminyak. His side project has done events at the W Seminyak, among other venues.

Chef Ricco began his career working with acclaimed chef Alex Atala at D.O.M in San Paulo Brazil. Whilst living in Brazil, he also collaborated with the legendary Claude Troisgrois on festival International De Gastronomia in Porto Alegre. 

With upcoming projects that integrate visual arts, food and music, and other venues in development, chef Ricco has put his signature firmly on the Asian food scene.

Looking to grow in one of the most vibrant dining scenes in the world,  Chef Ricco moved to New York City in 2003 and quickly found himself working with some of the cities finest chefs including Laurent Tourondel. chef Ricco spent four years in the BLT family, working at both BLT Prime and steak as a sous chef and as a chef de cuisine at BLT Burger. He moved on to chef at Le Pescadeux in New Yorks West Village before joining the ONE Group as Executive chef.

Utilizing the depth of his culinary training and skill, Chef Ricco’s expertise also includes French Brazilian and New Indian Cuisine. He was appointed Executive chef for the launch of French Brazilian Bistro Buzina Pop in his early NYC days and also spent a brief time cooking New Indian cuisine along side Chef Floyd Cardoz at Tabla in 2009.

Chef Ricco’s accolades range from recognition in the New York Times,  New York Magazine, Time Out New York, Health and Beauty Life and Vogue Brazil to O Estado de sae Paulo’s largest circulated Newspaper,  Encontro Gastro Magazine and Gula Gourmet in Brazil. Chef Ricco also made appearances on NBC, SIC Mulher Portugal, to name a few. He has been awarded inclusion on the “Best Chef’s of America 2013” which recognizes the top 1% industry professionals in America, as well as the inclusion on 2013’s who’s who among Americas top Executives. He’s also a Chef ambassador for Bergner Home, and has recently been published in the book “Minas Gerais – Fazendas & Sabores do Café”.

His side project has been mentioned online in several publications, such as the YAK Magazine. More info on the project can be found on his website www.edibleaudioworks.com.

 
 

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Recipes by Adriano Suppa
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