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Chef Ricardo's Bio

Raised by Italian parents, life at home always revolved around the dinner table. Why was my mother’s food so much better than everyone else’s mother’s food? Thinking I was biased to my Mom’s cooking, I was constantly reminded by everyone who had dinner at our place how incredibly tasty and delicious my Mom’s food really was.

As a young adult I was trying to figure out a career path – choosing the culinary arts was an easy choice. After all, I had the best cook around me my whole life. My Mother was incredible at cooking for 8 but I needed to learn how to cook for 80 and still have that quality she so provided that I grew up with. So off to school I went.

After years of working in the hospitality industry, my big break finally came in 1996 when I finally could cook for others at my own place. Holiday Park Resort in Lake Country was that place. I honed my skills for 5 years until an even bigger break occurred and in 2001 Ricardo’s Mediterranean Kitchen was born. For 16 years Ricardo’s progressed into one of the top restaurants in the Okanagan valley with numerous awards including Best Chef and Best Restaurant that were annual occurrences.

In 2017 I decided to concentrate my efforts on catering and have moved on in that direction full time. I offer the same high-quality experience everyone expected from me at the restaurant as a caterer. My popular recipes and attention to quality and detail are still my priority as well as making brides and grooms happy they chose the right caterer for the job.

I look forward to doing business with old clients and new.


Chef Ricardo