Richard Abou Zaki

Training at Le Gavroche and Osteria Francescana gave Richard Abou Zaki two hard schools of kitchen discipline: one rooted in service and refinement, the other in exacting contemporary technique. That combination shows up in the way his cooking is framed now—controlled, deliberate, and built to hold detail under pressure. Since 2020, Richard has been chef of Retroscena, where the work bears the mark of that formation. The role places him in a position to translate those kitchens into a voice of his own.

Since 2020, Abou Zaki has been chef and owner of Retroscena in Porto San Giorgio, Italy. That title is not just a job description; it is the point where training, authorship, and responsibility meet in one room. One dish brings that work into focus: Risotto Adriatic, described as a plate that transports diners to an olive mill and speaks deeply of the territory. His stated drive is equally direct: "Bringing people together through good food and making them feel moved is the driving force behind this passion I devote myself to." At the restaurant, that aim sits behind the practical authority of a chef-owner whose career accelerated after a single, clearly dated arrival.

Richard's signature dishes include Risotto Adriatic, Amberjack, Varză în “Roșu, Grouper, and Coccobello al mare.

Richard Abou Zaki has received Michelin Guide — 1 star (2021). Richard's honors include 1 Michelin Star, Chef dell’anno, Premio Creatività in cucina, and Miglior Chef under 30 d’Italia.