Chef Ricco DeLuca

Meet my friend Chef Ricco DeLuca

Years ago, at a wedding in the Berkshires of Massachusetts, I had the good fortune of meeting Ricco DeLuca, a talented chef who became a fast friend. Ricco and I share a common past—we graduated high school in the same year.

Afterward, while I pursued a college degree, Ricco attended culinary school at the same institution. Over the past three decades, Ricco has honed his skills in restaurant kitchens while also dabbling in the stock market as a hobby. Meanwhile, I spent much of that time on Wall Street, with cooking as a side passion.

There was an immediate connection from the moment we met, and our friendship was forged.

Ricco, who was raised in an Italian family of cooks, has a vast knowledge of culinary arts that far exceeds mine. Years ago, I was fortunate enough to spend an unforgettable weekend in Massachusetts, where I watched Ricco work his magic in the kitchen. This experience left me in awe and taught me more than I could have imagined.

Since returning to the East Coast, I’ve made it a point to reach out to Ricco more often to chat about food. Our conversations always end with me asking for a recipe or a cooking technique, and Ricco is more than happy to share. He graciously takes the time to explain each step in detail, making sure I understand exactly how to prepare a dish. Over the years, I’ve even convinced him to fax me some of his favorite recipes, like Aglio-Olio (Garlic and Oil).

As Ricco often says, “Food is a great way to spend time with the people you love. It’s fun and interesting, and you learn something new each time you cook. Keep it simple and keep at it.” - Chef Ricco DeLuca

Chef Ricco DeLuca’s passion for food was shaped by his upbringing in a traditional Italian family. Becoming a chef wasn’t so much a career choice for him as it was a natural calling. His first lessons came in his mother's kitchen, Antonia DeLuca, herself an accomplished chef.

In time, Ricco would join his mother’s restaurant business, working in the Berkshires and later in California, where his mother even cooked for Frank Sinatra and his family for many years. Ricco’s culinary journey began early; at just twelve years old, he worked at the Pittsfield Rye Bakery, followed by a stint at the East Side Cafe in Pittsfield.

A graduate of Taconic High School with a major in Culinary Arts, Ricco’s talents earned him a scholarship to the renowned Le Cordon Bleu in France. However, due to the ongoing Vietnam War, he had to defer his acceptance to the prestigious school. Instead, he remained working at ‘DeLuca’s,’ his mother’s restaurant, where he learned the value of hard work in a kitchen like no other.

After operating several successful restaurants, Ricco took on the role of Executive Chef at Seven Hills Resorts in Lenox, MA, where he served for eleven years. The Five-Star Michelin-rated kitchen attracted a host of high-profile guests, including Yo-Yo Ma, Dave Brubeck, and Leonard Bernstein.

Ricco’s career evolved further when he became Executive Chef at the Five-Star Michelin-rated Spaghetti Factory. During the late 1970s and early 1980s, he embraced the ‘farm-to-table’ dining concept, becoming one of the first chefs in the Northeast to run a fully organic farm and restaurant, ‘Wild Harvest.’

A passionate traveler and connoisseur of world cuisines, Ricco’s extensive journeys across North and South America greatly expanded his culinary knowledge. However, it was a trip to India and Singapore that truly captivated him. Between 2004 and 2007, he spent time in Thiruvananthapuram, a city known for its rich traditions and unique food culture. There, he had to adapt his Italian menu to meet local tastes, blending his culinary heritage with the flavors of India.

Specialties

Italian cuisine, Indian cuisine, Continental cuisine, American cuisine, multi-cuisines

Future Posts with Chef Ricco

Now that I am back on the East Coast and Ricco is living just outside NYC, I'm hoping we get to finally spend some time together and work on some new recipes. Let's hope so!