Chef Antonia Ricciardi
Chef At Home In Cambridge
Get to know me better
A plant-based chef dedicated to reimagining Italian culinary traditions through health-conscious innovation.
I’m a passionate plant-based chef, blending the rich traditions of Southern Italian cuisine with a modern, sustainable approach. Born and raised in a family-run restaurant in Southern Italy, my love for food is deeply rooted in my heritage. My journey from a background in scientific publishing to the culinary world reflects my commitment to health and conscious living.
In 2022, I completed my professional training at the Food Future Institute,
the Culinary Academy founded by Matthew Kenney, an internationally acclaimed chef and pioneer in plant-based cuisine. Kenney is renowned for his creative approach to gourmet vegan cooking, his global network of acclaimed vegan restaurants, and his commitment to sustainability and culinary excellence.
My approach and study of plant-based cooking began in 2013, when I embarked on a series of specialized cooking courses in Bologna, focusing on vegan cuisine, raw food, and macrobiotic cooking. This hands-on training provided a solid foundation in health-focused culinary techniques and further fueled my passion for creating innovative, nourishing food.
Through these experiences, I have developed a specialty in reimagining classic Italian recipes, creating vibrant, flavorful plant-based dishes that challenge the myths surrounding vegan cuisine.
My philosophy centers on promoting a conscious, health-driven approach to food, showing that plant-based cuisine can be both delicious and transformative.
More about me
For me, cooking is...
Passion, lifestyle, and keep alive the Italian tradition by revisiting the ingredients in a more modern approach
I learned to cook at...
In my family's restaurant
A cooking secret...
My secret in the kitchen lies in my meticulous attention to ingredient selection and my unwavering pursuit of the perfect flavor
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