Riccardo Rinaldi - Executive Chef
Riccardo Rinaldi grew up in the city of Montecatini Terme, in the picturesque Tuscan hills of Italy, known for its thermal springs.
Riccardo learned his respect for the land and for local ingredients from his father. He grew up surrounded by nature and fresh food; helping in his father's fruit and vegetable fields, olive groves, and vineyards. Riccardo's father grew all the family's produce and made his own olive oil and wine.
Riccardo went to culinary school at Ferdinando Martini, one of the top schools in Italy. While he was in school, he worked in an olive oil factory and also in several of his hometown hotels, honing his culinary craft.
Since he was a child, Riccardo always had a strong desire to come to the United States. When he came to Washington, DC in 2005, he joined the team at Ristorante Tosca as a line cook. He worked his way through every station to become the Chef de Cuisine at Tosca.
Riccardo left Tosca in 2015 to take the opportunity to work for globally acclaimed Chef Jose Andres at his Two-Michelin Star restaurant, Minibar. There, Riccardo worked as a sous chef, mastering some of the modern culinary techniques created by Jose Andres. At Minibar, he also developed strong relationships with some of the best local purveyors and farmers in the region.
In September 2017, Riccardo returned to Ristorante Tosca as the new Executive Chef. He is committed to serving local organic produce, sustainable proteins, and the highest quality Italian specialties. Riccardo enjoys putting his creative spin on Tosca's Northern Italian menu.