Theme: The New Era of Gastronomy

This month’s salon will focus on innovation and food. Richie Farina will be sharing his experiences as a chef in molecular gastronomy chef, and will be discussing his take on the “multi sensory dining experience”. He will also be performing a live demonstration as a sneak peek into the work he does—you won’t want to miss out!

This talk will be moderated by Brett Hickman, contributing writer at Eater Chicago.

Ida Noyes Hall
1212 E 59th St
Chicago, Illinois, 60637
United States

Richie Farina

Chef

Richard “Richie” Farina is a Culinary Concierge lead at Hampton Creek. He is the former Chef de Cuisine of the Michelin-starred Moto in Chicago. Farina was a contestant on Season 9 of Bravo’s Top Chef, a competitor on Food Network’s “Iron Chef America,” and a contestant on Season 12 of Cutthroat Kitchen. In just two short years, Chef Farina worked all possible stations at Moto including every front of house position available. In time, he was groomed as the restaurant's sous chef. In 2009, Chef Farina was one of four characters on a nationally syndicated television show for Discovery Networks, entitled Future Food, which highlighted the whimsical creations and personalities of Moto. On Future Food, Chef Farina gained national recognition as one of the most creative talents in the restaurant world. Chef Farina's work has reached hundreds of national television/print outlets including The Travel Channel's No Reservations, The Today Show, CNN's Next List, and The New York Times.