Whether supervising the grill atop his father’s shoulders or assisting his mother in the kitchen, Ricardo began to demonstrate an innate avidity towards the culinary arts since his nascent boyhood. Though he learned to master common techniques such as Confit and brazing during his youth, it wasn’t until he began his formal education at the Art Institute of California that his talents were truly recognized.
The alacrity with which he further developed creative approaches to cooking was first illuminated under the supervision of executive chef Nick Wynn, for whom he served as a pasta chef during his employment at Big Canyon Country Club. Having developed a repertoire of skills, he later accepted the position at Balboa Yacht Club, an establishment at which he proudly worked under the remarkable executive chef, Felipe Venegas.
With the progression of time, he found himself fulfilling the responsibilities of Sous Chef at the Coto de Caza Golf & Racquet Club. Among the accumulation of his professional experiences, Ricardo has been invited to work, tour, and stage at various internationally recognized kitchens, from Mexico City to northern Italy.
Ricardo is excited to be a part of the AVCC team and bring his talents to the kitchen.