Executive Chef, San Carlo Osteria Piemonte
Italian-born Chef Riccardo Zebro embarks on his first venture in the United States as the Executive Chef of San Carlo Osteria Piemonte, an authentic Piedmont restaurant located in New York City.
Originally from Cassina de’ Pecchi near Milan, Italy, Chef Zebro grew up in the kitchen making pizza with his grandmother, his love of cooking ultimately inspiring him to enroll in a nearby prestigious culinary school. Upon graduating, Chef Zebro went on to hone his skills at Balzi Rossi’s restaurants in Northern Italy and Moscow, Russia and later as an apprentice at Starwood Hotels’ fine dining restaurant Il Milanese Curioso, experimenting with his innate creativity and a love of combining textures and colors.
In 2010, Chef Zebro was promoted to Chef de Partie under Executive Chef Paolo Croce, and soon went on to become the Junior Sous Chef at Hotel Rosewood Tucker’s Point three restaurants – The Point, Sur Mer, and Sul Verde in Bermuda. Exploring Bermuda’s culinary identity, Chef Zebro spent the next three years learning about the island’s abundant fish supply, and creating innovative dishes including Rockfish over cooked plantains with a rum, ginger beer sauce and Fish Chowders finished with sherry pepper rum sauces.
Throughout his culinary experiences, Chef Zebro has maintained a dedication to locally sourced, seasonal ingredients in his kitchens, staying true to his Northern Italian heritage whenever possible. This spring, Chef Zebro is looking forward to going back to his Italian roots, serving traditional Piedmont dishes at the helm of his first kitchen with the debut of San Carlo.