It all started when…
Joanas Riccardi, a is a chef, culinary creative and restaurateur with 20 years of industry experience, has a diverse background from management to executive chef and culinary director. Born in Northern Italy, he moved to New York at 25 and studied under Matthew Kenney at Plant Lab. Joanas' journey into plant-based cuisine began due to Gilbert’s condition, leading him to develop a deep love for plant-based cooking. He co-founded Pianta, a raw and fermented cream cheese brand, in 2020 he served as the creative director at Matchaful, and in 2023 he worked on a project culinary director at Civana, a top wellness resort. His creations are artistically plated, balanced in colors, flavors, and textures, and designed to nourish and heal.
Inspired by nature and art, Joanas creates food that's minimal, ethereal, and earthy. A visual artist, he believes in feeding all five senses. His self-shot food photography highlights textures and colors, producing magical, unique creations.