Ricardo Andriguetti

About Ricardo

The chef behind the table

Ricardo grew up in southern Brazil, raised on the Italian cooking his grandparents kept alive on their own farm — vegetables from the garden, and pork, duck, chicken and fish they raised themselves. He started experimenting at the stove at twelve (usually with cake, and always with a dusting of flour left behind), and those early kitchen afternoons are still the memories his food returns to.

He turned that instinct into a craft, earning a degree in tourism and hospitality in 2011 and then a gastronomy degree from UNIVALI, one of Brazil’s most respected culinary schools. Along the way he ran his own coffee shop, cooking each day with produce from his garden and carefully sourced meat and fish — a habit of chasing quality that still shapes every menu.

Now based on the coast in Manhattan Beach, Ricardo blends his Italian heritage with Latin American and Mediterranean flavours: fresh ceviche, hand-made pasta, seafood moqueca and live-fire grilling. Expect texture, aroma and generosity in equal measure — and a chef who is as easy to talk to as he is precise at the stove.