About Chef Richie Sica
Chef Richie cultivated his signature culinary style during his travel throughout the corners of the globe. Chef was formally trained at Le Cordon Bleu in Scottsdale Arizona and went on to positions at the Keg Steakhouse and Big City BBQ. He later took a position as a Sous Chef at McCormick and Schmicks where he gained the freedom to create some of the culinary delights he is now well known for. As an Executive Sous Chef at Flemings Steak House, Chef honed his fine dining experience, was respected by his peers, and praised time and again for his creativity and efficiency.
From there, he moved on to work with LGO at La Grande Orange Restaurant and Market where he explored the Farm-to-Table concept. There, Chef Richie was inspired to keep sustainability and a fresh approach at the forefront of his delightful dishes. After his tenure at LGO, Chef took over the kitchen at Sonatas in Scottsdale as the Executive Chef. It was there that he was able to open up his wings and soar. His dishes surpassed the creations of those who had come before him and he made that kitchen greater than it had been in years past. Upon leaving Sonatas, Chef joined Copperwynd. His expertise, flair, and mind for sustainability have changed our culinary landscape.