PROFESSION: Sous Chef, Moto Restaurant, Chicago
CULINARY EDUCATION: B.A. Culinary Arts
Richie is a sous chef at one of the most forward-thinking restaurants in the country, Moto in Chicago. Born in Staten Island, NY, he grew up in Florida in a large Italian family, so food has always played a big part in his life. Before going to Johnson & Wales University in Rhode Island, Richie began his culinary career flipping pizzas. While in school, he won the National Collegiate Ice Carving Championship three years in a row. He then went on to work in Boston for a few years honing his craft, before ending up in the Windy City. He inspires to create dishes never seen before and to make an experience instead of just food.
The Latest from Richie
These Little Piggies (and Rabbits)
Episode 1: Some pig and rabbit dishes advanced to the next round of the competition -- and some didn't. Now's your turn to judge the dishes the chefs cooked to earn the right to vie for the title of Top Chef.
Hot Hot Heat?
Episode 4: Did the chefs' pepper Quickfire dishes and chili cook-off entries bring the heat, or leave you feeling lukewarm?
Sweet or Not-so-Sweet 15
Now's your turn to judge the snake-filled and birthday party worthy dishes from the cheftestants first standard challenges of the season.
What Would Richie Farina Cook?
Find out what Richie Farina would cook if he were in the finale.
Richie Farina's Prediction
Find out who Richie Farina thinks will be the next Top Chef.