Riccardo Bertolino, Executive Chef
Riccardo Bertolino’s path from Italy, through London, Paris, Singapore, New York to Canada, made him one of the most talented Chefs of Montreal.
Riccardo, enrolled in cooking school at the age of fourteen, not far away from his native Italian city. After graduating in 1999, he worked for several fine Italian kitchens, including the Relais & Château “Cala del Porto”, in Punt Ala, and the one Michelin star “La Gritta in Sardinia”.
Working as Chef de Partie from 2004 to 2005 at the renowned Brunello in London’s prestigious Baglioni Hotel, marked Riccardo’s first sojourn outside Italy. From there he followed his heart to Paris. In 2006 he first landed at the Hotel Royal Monceau’s II Carpaccio and eventually made his way to the three Michelin star kitchen of the Meurice Hotel.
Determined to pursue a high caliber international career, he sets his sights on DANIEL, in New York. From 2008 to 2012, Riccardo worked first as Chef de Partie at DANIEL and eventually Sous Chef at DBGB Kitchen and Bar, Executive Sous Chef at Café Boulud, and finally Executive Sous Chef at db Bistro Moderne Singapore. Daniel recognized the young Chef’s talent, dedication, energy and consistently high standards, required to be Chef at Maison Boulud.