Chef Spotlight: Executive Chef Andrew Riccatelli of BAGATELLE NYC

Andrew Riccatelli was just named the new Executive Chef at Bagatelle NYC. The young chef has worked in some of the city's busiest kitchens over the course of his 10-year career, from Buddakan and Spice Market, to Bar Americain and Terroir in TriBeca.

Born in New Jersey, Chef Riccatelli inherited his love for cooking from his Hungarian and Puerto Rican grandparents that he grew up with. They taught him how to create flavorful globally-inspired food from an early age. He was shown that what are considered peasant dishes, served with love, can make the biggest impact.

Right out of college, Chef Riccatelli began his career immersed in the kitchen of Stage Left in New Brunswick, NJ where he learned the ropes quickly at the fine dining establishment, which was awarded 3 stars by the New York Times.

New York City's culinary scene lured chef across the Hudson River to consult for 5 Napkin Burger before joining the team at Bar Americain where he worked under Bobby Flay's leadership for a year and a half. He then traveled to Asheville, North Carolina to spend a year in the mountains working under James Beard nominated chef Katie Button at Curate. He came back to the Big Apple when he was hired as sous chef in the fast-paced kitchen at Buddakan. Riccatelli then went onto Spice Market where he spent two years as their sous chef. "That was the point in my career where I grew the most. I had made some massive lifestyle changes prior to taking that position and really settled down and focused while I was there. It was, at that time the most important place I'd worked and I treated it that way," said Chef Riccatelli. Over the course of the last two years, he transformed Terroir in TriBeca as Chef de Cuisine from a wine bar, into a real neighborhood gem of a restaurant, known not just for its wines, but for its locally-sourced, thoughtfully created menu.

He now brings his decade of experience to Bagatelle, which is celebrating its 10th anniversary this year. It's his biggest role to date; one where he's responsible for over 800 diners' experiences during brunch alone. The challenge is one he's taking head on.

The "Chopped" winner Chef Riccatelli still finds time outside of the kitchen to drum with his bandmates in New Jersey and explore the city with his girlfriend.

Broadwayworld had the pleasure of interviewing Andrew Riccatelli about his career and Bagatelle.

What was your earliest interest in cooking?

Some of my earliest memories involve cooking with my grandmother. She mostly cooked traditional Hungarian food. I really gained a huge interest in food while helping her in the kitchen.

Who were some of your career mentors?

I was mostly inspired by my family. My mother's family is Puerto Rican. My father is Hungarian. Every family gathering was a massive event with so much food. Everything from ceviche to chicken paprikash was served and I always wanted to be involved in the kitchen. I've been lucky enough to work alongside some amazingly talented chefs but those memories from childhood are a reminder of where I came from. That still inspires me today.

What culinary styles have influenced your career?

I spent a few years cooking south east Asian cuisine and it really changed the way I think about food. I developed a passion for all things fermented, preserved and pickled. I became familiar with so many ingredients that were completely foreign to me. So many of these ingredients are versatile and easily incorporated into other types of cuisines. Those bolder flavors made a huge contribution to my cooking style.

What do you consider the most distinguishing features of your work as a chef?

I think the thing that separates me and my food from the rest is my use of bold flavors in a subtle manner. I know that I can cook something delicate, adding vibrant ingredients and it will always make sense. I feel as if I have a unique way of introducing unique flavor combinations into my food that guests really seem to appreciate.

What is your favorite meal?

My absolute favorite thing to eat is cha siu bao. Cha siu bao are Chinese buns stuffed with BBQ pork. I prefer the baked variety. You have to get to the bakery super early to get them though. They sell out early every day and rightfully so.

Tell me a little bit about your restaurant for our readers.

Bagatelle is a fine French brasserie. In the kitchen, we really like to focus on using locally sourced ingredients. We work closely with as many local farms as we can to be part of an amazing food community. We like to incorporate bold flavors into modern French dishes.

Bagatelle is located at 1 Little West 12th St, New York, NY 10014. Call them at 212.488.2110 and visit their web site at http://bagatellenyc.com/.

Photo Credit - Andrew Werner Photography

To post a comment, you must register and login.