CHEF RICCARDO MENICUCCI
BIO
When fine art meets pastry, pure magic happens. This is the story of Executive Pastry Chef Riccardo Menicucci, a fun-loving, charming Italian, who joined the legendary Four Seasons Hotel Los Angeles at Beverly Hills in October 2024, after spending 3 years at the hotel’s sister property, Beverly Wilshire, A Four Seasons Hotel.
Menicucci grew up surrounded by art, culture and food in Florence, Italy, and cooked in a restaurant owned by his parents. While attending the Art Institute of Florence, he realized, “Instead of painting and graphics, I could express myself artistically through pastry – especially through fine dining and plated desserts. I also really enjoy the chemical and mathematical approach to the laws of pastry.” Upon graduating, he took this creative mindset to work at several Michelin starred restaurants, before joining his first Four Seasons hotel in Maui in November 2018.
In 2021, Menicucci traded sandy beaches for starry dreams, joining the team at Beverly Wilshire, A Four Seasons Hotel and bringing the aloha spirit to the City of Angels.
Menicucci sparks the curiosity of guests by pairing simple flavor profiles with modern pastry techniques and presentations. Always ready to try something new, he also leans on what is known to pair well. “Pastry is very scientific and precise.
Every flavor you touch can assume different forms, textures and consistencies, and that allows me to be exceptionally creative. You can create a dessert with 15 components, but only three flavors simply by altering the texture.”
The hotel's discerning clientele can expect to see this in Menicucci’s creations, from the amenity program to the viennoiserie options and plated desserts served in signature restaurant, Culina Ristorante & Caffè. Menicucci is committed to staying curious and creative throughout his career while embracing his role as a leader and mentor. “I want to share all of my knowledge with the pastry team, inspire them, and support their growth as chefs,” he says with enthusiasm.
A fitness and outdoors enthusiast who loves hiking, CrossFit, and surfing, Menicucci can be spotted on his days off riding his motorcycle around town, or with his wife and dog Winston, an American golden, hiking the Hollywood sign.
Q&A
What inspired you to enter the world of pastry?
After art school I found myself very fascinated by Pastry and the deep connection with the design and art world.
Edible art sounds wonderful to make
Where do you find inspiration for your creations?
I find inspiration….my brain moves really fast, I have a lot of ideas coming to me in many ways, but a lot of what I am inspired by is what is around me, from decorations, furniture, landscapes, etc.
Who in your life has been the biggest mentor/inspiration in your career?
Many people, my first mentor, was my maestro in Italy, he took me I was 18 and he really thought me how to be a master of my craft, after all the people I met in my life, Suzette Gresham Chef/Owner at Acquerello and many others, like Jordi Roca, Stephane Leroux, Paco Torreblanca, Ramon Morato, Mario Bacherini, Leonardo Di Carlo, Emanuele Forcone.
How is your team responding to the new realities of the world during and eventually post-COVID-19?
I belive Covid Is just a thought now, It change our life and we adjust to it, but we are ok.
What Social Responsibility/Community initiative are you the most proud of taking part in?
Four Seasons as many charities and initiative, the most recent one was the World Kindness Day Gateau, I really love it, and I feature Adamance and Valrhona in the recipes.
My Wife and I do our own small part in helping People that are experiencing homelessness here in LA as well.
What are your hopes for the future of the world of food and pastry?
Sustainability, we need to take care of our planet, I think we would benefit from taking a step back and reduce the industrialization of food, especially in the States.
What should the role of the food/pastry industry be in the community? The world? The environment?
Support small communities, fair trading, respect the culture and the process of making something, do not sell your soul for money and numbers.
What is your earliest dessert memory?
My Nonno used to make me orange supreme for dessert and sprinkle a little sugar on top, It was my dessert when I was a kid…he is also a Chef
If you could pass one bit of insight down to a chef just getting their start, what would it be?
Be humble and modest, don’t worry about proving yourself, results will come, stay focus on learning, and master everything you do, stay hungry for knowledge and away from superficial satisfaction, If you think “you have arrived in your career” , leave that comfort zone and start over.
What is your favorite perk of the Cercle V program?
Possibility to meet the chefs, have their support and honestly connect with the Pastry Gods that work or gravitate around the Valrhona world
When & how did you hear about Valrhona for the first time?
When I joned Acquerello restaurant, they were using Valrhona, I loved it so much that I never stopped using it, in all the place I worked we became Cercle V, it’s been 13 years
RAPID FIRE
Nickname?
Ricky, my mom calls me like that
Celsius or Fahrenheit?
Celsius, I am Italian
Favorite Valrhona Chocolate?
This is too hard…..don’t do this to me…..Azelia
Favorite restaurant?
Fratelli Briganti in Florence
Favorite flavor pairing with chocolate?
Gianduia and Orange
Go to snack?
A piece of Valrhona 33% Gianduja hazelnut Dark Chocolate
Coffee or Tea?
Espresso
Favorite kitchen tool?
Plastic Bench Scraper
Who do you follow on social media?
Pastry chefs, Motorcycles, Sports in general
Favorite type of dessert to make? To eat?
Semifreddo
