Riccardo Momesso

Riccardo Momesso

Riccardo's interest in food began as a child, growing up with his Calabrian parents on a farm in Victoria. He began to cook from a very young age, learning about Calabrian traditions such as foraging, hunting and preserving.

Riccardo began working in the food industry at the age of 16, undertaking his apprenticeship at iconic Melbourne restaurants Cafe Cucina, Il Bacaro and Est Est Est.

After completing his apprenticeship Riccardo worked through Europe. His first stop; Le Marche, Italy. Here, reverting back to his Italian ways, Riccardo spent two years as a chef, one year in each of the region’s two best restaurants; Maddonina del Pescatore and Symposium Quarto Stagione.

With a string of new talents under his belt, Riccardo returned to Il Bácaro in 2002, and took on the role of head chef. In 2009 Riccardo became a partner and head chef to Melbourne’s One-hat Italian restaurant Sarti.

Riccardo’s specialty resides in game food, but his latest love can be found in Sarti’s characteristic stuzzichini. These dishes, small in size yet vast in variety, best demonstrate the rustic and surprisingly delicate style of Riccardo’s modern Italian cooking. Since opening in 2009 Sarti has received one hat in The Age Good Food Guide every year.

In May, 2012 Riccardos celebrated the release of his cook book, Antonio & Lucia - Recipes and Stories from My Australian Calabrian Kitchen’.

Still hunting in his spare time, Riccardo is a man passionate about his career, the industry and in discovering new directions for food.

Riccardo’s interest in food began as a child, growing up with his Calabrian parents on a farm in Victoria. He began to cook from a very young age, learning about Calabrian traditions such as foraging, hunting and preserving.

Riccardo began working in the food industry at the age of 16, undertaking his apprenticeship at iconic Melbourne restaurants Cafe Cucina, Il Bacaro and Est Est Est.

After completing his apprenticeship Riccardo worked through Europe. His first stop; Le Marche, Italy. Here, reverting back to his Italian ways, Riccardo spent two years as a chef, one year in each of the region’s two best restaurants; Maddonina del Pescatore and Symposium Quarto Stagione.

With a string of new talents under his belt, Riccardo returned to Il Bácaro in 2002, and took on the role of head chef. In 2009 Riccardo became a partner and head chef to Melbourne’s One-hat Italian restaurant Sarti.

Riccardo’s specialty resides in game food, but his latest love can be found in Sarti’s characteristic stuzzichini. These dishes, small in size yet vast in variety, best demonstrate the rustic and surprisingly delicate style of Riccardo’s modern Italian cooking. Since opening in 2009 Sarti has received one hat in The Age Good Food Guide every year.

In May, 2012 Riccardos celebrated the release of his cook book, Antonio & Lucia – Recipes and Stories from My Australian Calabrian Kitchen’.

Still hunting in his spare time, Riccardo is a man passionate about his career, the industry and in discovering new directions for food.

Guest Recipes