Riccardo Sculli

Chef Riccardo Sculli's culinary philosophy is profoundly rooted in his Calabrian homeland, which he has consciously chosen as the stage for his artistry. His cuisine is an 'identity of his land,' striving to narrate the stories of his surroundings—its light, sea, and inherent beauty—through taste, balance, and simplicity. He operates with a 'maniacal attention' to ingredient sourcing, prioritizing 'chilometro zero' (zero-kilometer) products. This means establishing long-standing relationships with local fishermen and producers to ensure the freshest possible seafood from small, traditional 'paranze' boats. His restaurant benefits from the unique geography of Calabria, with access to both the Ionian and Tyrrhenian seas (just 50 km apart) and the Aspromonte mountains, providing an unparalleled bounty of biodiversity year-round, from deep-sea crustaceans to unique mountain produce. Sculli champions the region's specific treasures, highlighting local caciocavallo di Ciminà cheese, extraordinary yellow date tomatoes, wild forest fruits, saffron from Gerace, 'melanzana perlina' (a variety of eggplant), and unique lemons and oranges from Aspromonte that remain juicy until August. He also seeks out the authentic, balanced 'nduja, distinguishing it from lesser industrial versions. His overarching vision is one of continuous improvement, viewing the Michelin star as a consequence of his unwavering dedication rather than an ultimate goal. He is committed to honoring and showcasing a valuable Calabria that deserves respect and attention through his refined culinary narrative. Chef Riccardo Sculli's technical mastery is characterized by a profound respect for raw ingredients, ensuring that culinary techniques serve to enhance, rather than overshadow, the inherent qualities of the produce. He integrates traditional Calabrian elements with innovative, modern approaches, exemplified by his 'Calabrian Sushi' – a creative rendition of crudités featuring local seafood. His approach to flavor is one of meticulous balance, taste, and simplicity, harmonizing the bounty of both sea and land. Dishes often combine fresh seafood with regional specialties like black olives, caper pesto, vanilla oil, and local cheeses. He employs advanced cooking methods, such as low-temperature cooking for octopus, to extract and preserve the purest essence of each component. Among his legendary signature dishes are: * "Calabrian Sushi" (a crudités menu offering a Calabrian twist on fresh, local seafood) * Tartare of Amberjack with black olives, caper pesto, vanilla oil, and confit tomatoes * Tuna Tartare with Silano black truffle (or red onions and cherry tomatoes) * Spaghettone with burrata, raw red prawns, organic tomato sauce, and bottarga di muggine * Grouper back with Jerusalem artichokes (both as an emulsion and crispy petals), peach, and drops of licorice * Raw scampi with cucumber granita and Siberian caviar * Pralina of shrimp, yogurt, and Calabrian citrus * Risotto with scampi and mandarin orange

Career

• Executive Chef at Gambero Rosso, Marina di Gioiosa Ionica

Mentored by Anna Maria Sculli, Giuseppe Sculli.