New York, New York

Chef Riccardo Orfino, 29, from Veneto, received a little fame and visibility, especially in Milan, when he took on the kitchen of trattoria/bistrot LadyBù, managing its opening under the supervision of Alessandro Negrini and Fabio Pisani of Il luogo di Aimo e Nadia. In around one year and a half of work he has proven his talent, taste and inventive, leading LadyBù to conquer praise and place on various guides, including Identità Golose.

A few months ago, however, he left that restaurant to get ready for a new opening, which will lead him to Eataly New York at the beginning of March. Speaking with him a few days before his departure, it is interesting to hear him recalling some important steps in his professional growth.

«After catering school and some training, at 23, in Sardinia, I was handed the management of the kitchen of a simple, yet nice restaurant, though it was far away from any idea of gourmet offer. At the end of the season, with a little cockiness, I decided to leave and get some experience in London. It was traumatic: they tortured me. In a big kitchen, in the middle of a team of 15 people, I realised I didn’t know anything at all! I then arrived in the kitchen of the Hilton Molino Stucky in Venice and after 8 months the executive chef at Hilton put me in contact with Fabio Pisani for an experience at Il luogo di Aimo e Nadia.»

You couldn’t know this would be the turning point in your career...

«No, but I perfectly remember every detail. It was the 31st October 2010 and I arrived in Milan for an interview with Fabio. Before we even began he took me to visit the refrigerating rooms: meat, vegetables, all the early produce and the delicacies that have always characterised the restaurant. I was truly impressed by the incredible quality of those products»

Then came the LadyBù adventure.

«After three years and a half I told Pisani and Negrini about my desire to acquire new experience. The opportunity to launch LadyBù came from them. The small success we have obtained is the result of teamwork and the great attention Fabio and Alessandro have paid to me, from the first till the last day.»

Now Eataly New York awaits you. How did you get this opportunity?

«Some time ago I read in an article that Oscar Farinetti was going to dine at LadyBù and then make me an offer. No, it’s not true. I looked for this opportunity myself, speaking with Nicola Farinetti. Nicola told me they were looking for an Italian chef for New York. I decided to have a go and try.»

What will you do when you’ll arrive in New York?

«I will be the executive chef, but this doesn’t mean I will not be in the kitchen: I still have a strong need to cook and grow. In the first months I will be at the side of Fitz Tallon, the executive chef of the current Eataly store, without of course wanting to change that project which is still extraordinarily effective».

Have you already got any ideas?

«I want to continue my philosophy of Italian essence and research on raw materials. It is too soon to think about what will be in the menu: I want to present the philosophy of Il Luogo di Aimo e Nadia. I heard Alessandro and Fabio restating the importance of this from the stage of Identità Milano only a few days ago. They were speaking about the 82 producers who supply them with extraordinary raw materials. I know how true this is and how sincere and direct is their relationship with these people, a relationship that goes beyond the simple professional scope. I would like to do the same in New York and transmit to the people I will work with the great respect a cook must always have for farmers and breeders.»