Lardo

Rick was a passionate culinary student in his own right when he decided to enroll in the Culinary Institute of America in New York.  Following an extern ship at Aqua in San Francisco, Rick graduated and returned to a restaurant he knew and loved, Todd English’s Olives.   After four years as sous chef at Olives, he and his soon to be wife Sheila, moved to San Francisco, where Rick worked at both Rubicon and One Market restaurants.  He was lured back to the east coast by English to open Miramar Restaurant in Westport, Connecticut and two years later, Olives Restaurant in the W Hotel in New York City.

After three years in New York City, Rick, Sheila and his two young sons, Luke and Miles, moved to Vermont.  Rick became the Chef at the  Inn at Shelburne Farms, located on the 1400 acre non-profit environmental education center and working farm on Lake Champlain in Shelburne Vermont.   Rick and his team utilized Shelburne Farms own lamb, pigs, chickens and expansive gardens to create an experience that truly reflected the changing seasons and unique topography of the area.  This experience cumulated in the publication of Cooking  With Shelburne Farms, co-authored with Melissa Pasanen.

In 2009, Rick and his family moved to Portland, drawn by the diverse food culture and its commitment to local, sustainable, farm to table cuisine.  Rick opened Lardo as a food cart in September 2010 after deciding it was the best way to get to know Portland and for Portland to get to know him.  Everyone associated with Lardo is excited for this next step and what it represents for Rick, his friends, family and everyone in the surrounding community that has supported and enabled him to get to this point!