There are so many great things I could say about Rick the list is endless, he is such a talented chef and restauranteur, parent, husband (sheia’s to be specific), philanthropist. One of the best things about Rick is is amazing ability of levity and fun. We always have a good time together whether its working a event or goofing around on bikes he is always the man with a plan. Proud to call rick one of my great friends. Please make sure you are supporting his restaurants in Portland as he is feeding so many in need during this insane time of COVID19 we are in. Be safe my friend.

Rick was a passionate culinary student in his own right when he decided to enroll in the Culinary Institute of America in New York. Following an externship at Aqua in San Francisco, Rick graduated and returned to Todd English’s Olives. After four years as sous chef at Olives, Rick worked at both Rubicon and One Market restaurants in San Francisco. He returned to the east coast to open Miramar Restaurant in Westport, Connecticut and two years later, Olives Restaurant in the W Hotel in New York City.

After three years in New York City, Rick, his wife Sheila and his two sons, Luke and Miles, moved to Vermont. Rick became the Chef at the Inn at Shelburne Farms, located on the 1400 acre non-profit environmental education center and working farm on Lake Champlain in Shelburne, Vermont.

In 2009, drawn by the unique food culture, Rick and his family moved to Portland. Rick opened Lardo as a food cart in September 2010 after deciding it was the best way to get to know Portland and for Portland to get to know him. You can find him at one of his amazing restaurant around Portland, Lardo or Grassa be sure to stop by and say hello.