Richie Farina
AGE: 28
PROFESSION: Sous Chef, Moto Restaurant, Chicago
CULINARY EDUCATION: B.A. Culinary Arts
Richie is a sous chef at one of the most forward-thinking restaurants in the country, Moto in Chicago. Born in Staten Island, NY, he grew up in Florida in a large Italian family, so food has always played a big part in his life. Before going to Johnson & Wales University in Rhode Island, Richie began his culinary career flipping pizzas. While in school, he won the National Collegiate Ice Carving Championship three years in a row. He then went on to work in Boston for a few years honing his craft, before ending up in the Windy City.Read More
AGE: 28
PROFESSION: Sous Chef, Moto Restaurant, Chicago
CULINARY EDUCATION: B.A. Culinary Arts
Richie is a sous chef at one of the most forward-thinking restaurants in the country, Moto in Chicago. Born in Staten Island, NY, he grew up in Florida in a large Italian family, so food has always played a big part in his life. Before going to Johnson & Wales University in Rhode Island, Richie began his culinary career flipping pizzas. While in school, he won the National Collegiate Ice Carving Championship three years in a row. He then went on to work in Boston for a few years honing his craft, before ending up in the Windy City. He inspires to create dishes never seen before and to make an experience instead of just food.
