ANTHONY RICCO
Spice Market

Executive Chef Anthony Ricco has been an integral part of Jean-Georges Vongerichten's culinary team since he joined Spice Market in 2008. Born and raised in Brooklyn, Anthony Ricco knew he wanted a career in the food industry at an early age. He graduated from the Institute of Culinary Education in 2001. Among his recent accomplishments, 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 and Doha where he visited new Culinary Concepts on behalf of Jean-Georges to oversee the openings of new restaurants.

ANTHONY RICCO

Spice Market New York

SINGAPOREAN

How do you characterize your cuisine?

Southeast Asian street food.

What region or ethnicity most influences your cooking?

Thailand has the flavors that I crave and use in a lot of my cooking.

What is your signature dish?

Roasted codfish with Malaysian chili sauce.

What kind of food were you exposed to as a child?

Italian, American, Chinese...the delivery type only!

Have you ever lived or trained overseas? Where?

I lived in Turkey for three months working as a training chef.

Is there an exotic spice or ingredient that you particularly enjoy using?

I enjoy using Kaffir lime leaves in food and beverages.

Does the design and style of your restaurant evoke a particular place? If so, where?

The design of Spice Market has an Indonesian feel.

When you cook for yourself, what do you make?

I make whatever cuisine I am feeling. Even if I don't have training in that particular cuisine, it is a perfect opportunity for me to learn through trial and error.

Name some places you've visited for inspiration.

Thailand, Singapore, Hong Kong, Turkey, Italy.

What are your thoughts on global cuisine?

Don't limit yourself to what you know and are comfortable with. You will be surprised how broad your palate can be.

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