Riccardo Bertolino

The Path

Riccardo Bertolino trained at Bartolomeo Scappi before moving through kitchens where responsibility increased step by step and each title marked a stricter standard of service. He began as Chef de partie at Baglioni Hotels & Resorts (2004–2005), then moved to Chef de partie at Hotel Royal Monceau Restaurant le Carpaccio (2005–2006), followed by demi Chef de partie at Restaurant le Meurice (2006–2007). After that came Chef de partie and sous chef at Restaurant Daniel (2007–2009), roles that show a steady rise through the pass, the line, and the discipline of larger service. The next stage placed him in coordination and oversight: executive sous chef at Cafe Boulud (2009–2011), then executive chef at Maison Boulud Ritz-Carlton in Montreal (2012–2020). Since 2020, Riccardo has served as consulting executive chef of The Dinex Group - Daniel Boulud. The arc is clear in the titles alone: from station work to management, then to a broader advisory role built on accumulated kitchen time.

The Work Today

He continues to work in the profession. That plain answer fits a career shaped by repetition, service, and the day-to-day demands that keep standards in place. His view of the work is direct: "I don’t see any obstacles; it’s all just a part of the life I choose."

In Their Words “Maybe I still haven’t learned how to have a good work-life balance - to find space for my wife and myself and not think about food for a minute.” “I don’t see any obstacles; it’s all just a part of the life I choose.” The first line names the pressure point in kitchen work: the way it follows the cook home and takes up space beyond the shift. The second keeps the same footing, treating difficulty as part of the job rather than something apart from it.

Acclaim

The progression here is measured in roles that every serious kitchen understands: Chef de partie, demi Chef de partie, sous chef, executive sous chef, executive chef, consulting executive chef. Each step points to a different scope of responsibility, from station discipline to management to larger oversight. What gives the record weight is not rhetoric but continuity. Riccardo Bertolino has described the work without drama, and that directness matches the shape of the résumé: a steady climb, years spent inside service, and a way of speaking about the trade as chosen labor rather than exception.