i. Biography
Riccardo Succi works at Asina Luna in Peschiera Borromeo, Italy, where the kitchen is organized around fire, texture, and a narrow focus on what charcoal can do when it is treated as a core tool rather than a garnish. As chef and grill chef, Succi’s name is tied to grilled meat, but the cooking reads as more controlled than that label suggests: precise, restrained, and attentive to the chef’s hand as much as to the force of the flame.
The Climb
At Asina Luna, the role of chef and grill chef places Riccardo Succi across both management and heat. The grill is not treated as a side station; it sits at the center of the restaurant’s language. The work associated with Succi is built around grilled meat, but the framing points to a kitchen that uses smoke and searing with intent, not as shorthand.
Today
The current roles held by Succi are chef and grill chef, and the restaurant’s specialty is grilled meat. The signature dish Quando il mare incontra la terra is described as an exclusive dish created and studied by him, which places authorship at the center of the plate. Its title signals a meeting of sea and land, while the wording around it makes clear that the dish is the result of deliberate development. The kitchen’s stated position is direct: “Our point of reference, beyond excellence in grilled meat, is national cuisine; and if we really have to try something new, we prefer radical innovation rather than revisiting what already exists.” The line sets out a working method that keeps one foot in tradition and does not linger in nostalgia when it moves toward change.
Signature
The three names point to a kitchen grounded in product and fire, but not limited by either. The grill is treated as a precise instrument, and meat is handled with care rather than force.
In Their Words “Our point of reference, beyond excellence in grilled meat, is national cuisine; and if we really have to try something new, we prefer radical innovation rather than revisiting what already exists.” “We are a meat restaurant; we do not want to be defined as a steakhouse, because here, beyond quality raw ingredients and charcoal grilling, the chef's touch is also felt.”
Recognition
The recognition attached to Succi is built from the work itself: chef, grill chef, grilled-meat specialty, and the named starter all anchor him to Asina Luna in Peschiera Borromeo. That concentration gives the restaurant its line and its discipline. He also describes the restaurant as a deliberate move after earlier experience: "When almost three years ago we came here, we were not at our first experience. We had already run a very large place, with many seats, and we were aiming for something very different."
Profile updated July 2026
FAQ
Asked of Riccardo
What is Riccardo Succi's current role?
As of 2026, Riccardo Succi is Chef.
What is Riccardo Succi known for?
Grilled meat.
