CULINARY POINT OF VIEW
In 2008, Chef Richie Farina showed up at the back door of Moto, resumé in hand, vying to work in the Michelin-starred Chicago restaurant. In January he was named Executive Chef. His goal since day one? To elevate the idea of molecular gastronomy by marrying traditional cooking techniques with the latest in scientific technology to showcase food in a way that harkens back to where it originated from. He uses his passion for science and art to reinforce the number one driver behind his dishes—the taste.
Check out the other interviews in the new Culinary Point of View series.