Richard Abou Zaki

Chef Richard Abou Zaki embodies a deeply Italian cuisine, where the rich traditions of the Marche region are transformed into an experimental table of modernity. His core ethos, profoundly influenced by his mentor Massimo Bottura, centers on resilience and the courage to evolve while remaining rooted. He believes in the principle of 'Labor Limae,' a meticulous refinement process that eliminates the superfluous to achieve a perceived perfection. This approach aims for an "apparent simplicity, a false calm, a palatal hyperbole," ultimately seeking to uncover the "ancestral" taste and natural essence of ingredients. Abou Zaki views fine dining as a "totalizing experience" at 360 degrees, transcending mere ingredients to convey taste, memory, and profound emotion. For him, the dish's protagonist is not storytelling but its ability to evoke genuine feelings. He champions a continuous cultural exchange within the restaurant, breaking down traditional barriers (the "fourth wall") between kitchen and dining room to foster fluid dialogue and shared experiences between staff and guests. This philosophy extends to challenging paradigms, embracing mistakes, and constantly evolving, driven by an unwavering "obsession for perfection" and a humble yet visionary commitment to growth. His vision also extends to his community, aiming to instill new stimuli and momentum for change in places like Porto San Giorgio, adding value and fresh perspectives. He strives to convey emotions through his cuisine, crafting a journey of flavors, visions, and personal identity. This dedication, combined with a relentless work ethic, defines his path to culinary excellence. Chef Richard Abou Zaki's technical mastery is characterized by 'Labor Limae,' an intensive process of refinement to eliminate all that is superfluous, aiming for a perceived perfection that translates into "apparent simplicity, a false calm, a palatal hyperbole." His approach meticulously extracts the "ancestral" taste and naturalness from ingredients, demonstrating a deep respect for raw materials. His creations are narratives, delving into the emotional and historical depths of flavor. Plating serves not merely aesthetic purposes but enhances the story and emotional connection of each dish. His most legendary signature dishes include: * **Risotto cooked in Ascolana tender olive extract, turbot broth, and Adriatic amberjack with wild fennel**: A dish lauded for its depth, evocative of an olive mill, and deeply rooted in the territory. * **Caviar Triptych**: A three-stage welcome on his menu, designed to showcase caviar's diverse qualities and extreme depth of flavor. * **Olive**: Features country miso, Noto bitter almond gel, lettuce sauce, eleven-month salted "ancestral olives," finished with caviar and whipped olive oil, creating a "vegetable sea." * **Oyster in Caviar Broth**: Presents blanched oysters in an oyster shell filled with lemon and salted lemon sauce base, calamari cream, and fermented calamari, all finished with a caviar broth and a touch of squid ink. * **Caviar Bourguignonne snail**: Magnifies snails with parsley, garlic, butter, and caviar, enhanced by lemongrass oil, eel sauce, and sea herbs for an explosive earthy aroma. * Other famous preparations from his repertoire, often narrated in his book, include **Tender Ascolana Olive**, **Red Cabbage**, **Tagliatella with Ragù in Emilia**, **Adriatic Rice**, and the renowned dessert **Coccobello al Mare** (a flag dish), alongside **Stracotta Pasta Gelato**.

Career

• Chef at Le Gavroche, London
• Chef at Osteria Francescana, Modena
• Chef at Retroscena, Porto San Giorgio

Mentored by Massimo Bottura.