Riccardo Monco

Riccardo Monco, born in Milan in 1972, trained at Scuola Alberghiera “Carlo Porta” and under chefs Angelo Paracucchi at La Locanda dell'Angelo, Pietro Leemann at Joia, and Alain Senderens at Lucas Carton in Paris. He joined Enoteca Pinchiorri in Florence in 1993 as capo partita, became primo chef that year alongside Italo Bassi, contributing to the restaurant regaining its third Michelin star, and has served as executive chef since 2015 leading a brigade of 20. His cuisine emphasizes high-quality ingredients, innovation in technique, and contemporary Italian presentation while honoring territorial traditions.