Chef
Riccardo Fazio
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
Technique gives the work its line: Italian kitchen discipline, a sea-facing service context at Mazzarò Sea Palace in Taormina, and a Mexican menu organized around regional technique, Oaxacan moles, Gulf-inflected seafood preparations, and smoked chiles. In Riccardo Fazio’s record, the movement is cumulative: habits from one kitchen carried into the next, with site and method setting the terms.
The Climb
Precision and restraint were established early at Arnolfo, where Riccardo Fazio worked before moving south to Sicily. The Sous Chef post at Mazzarò Sea Palace in Taormina, Sicily, Italy (2016–2017) required more than station control: brigade literacy, pace under service, internal leadership, and a coastal setting handled as working context rather than theme. Continuity at the Taormina address became the main structure of the career. Riccardo Fazio is Executive Chef of Mazzarò Sea Palace (since 2017) and Executive Chef of BLUM Restaurant. The roles keep one site in focus while expanding the range of its kitchen work.
Today
Mexican regional technique provides the frame for the menu, with Oaxacan moles, Gulf-inflected seafood preparations, and smoked chiles doing the load-bearing work. The references are structural rather than decorative: moles supply depth and patience, seafood preparations carry the coastal register, and smoke gives the chiles their darker aromatic line. The property role keeps the Taormina chapter active alongside BLUM Restaurant. The pairing asks for two forms of discipline at once: one kitchen organized around Mexican regional technique, and another tied to the Italian address that has been part of Riccardo Fazio’s career since 2016.
Signature
Tagliolini ai Gamberi and Easter Street Food Sicily identify two separate registers in Riccardo Fazio’s named work. One is built on pasta and seafood; the other brings Sicilian street tradition into a composed restaurant format.
Recognition
Michelin Bib Gourmand recognition is part of Riccardo Fazio’s record. In this profile, it sits with the restaurant’s Mexican menu rather than apart from it: Oaxacan moles, Gulf-inflected seafood preparations, and smoked chiles are the named craft markers defining the kitchen’s identity.
Profile updated July 2026
FAQ
Asked of Riccardo
What is Riccardo Fazio's current role?
Riccardo Fazio is Executive Chef.
Where did Riccardo Fazio work before?
Earlier in their career, Riccardo Fazio worked at Arnolfo and Mazzarò Sea Palace.
