Masterclass with Chef Riccardo Momesso

Riccardo Momesso is a chef inspired by his heritage. Chef Momesso’s childhood was full of culinary adventures, as his dad would take him on hunting trips to rural Victoria, and teach him the importance of locally sourced produce. This rich rite of passage saw Riccardo harness his cooking skills at a young age with product he had caught and sourced himself. From game to herbs and vegetables, there was hardly anything Momesso Snr overlooked in the process.

After owning and cooking at Sarti, a posh, 1 hatted restaurant in the vibrant Melbourne CBD, Riccardo took a more direct focus on his Calabrian roots with his suburban venture Valentino. Homestyle, no-fuss Italian food was on the menu, as well as a more reasonable roster, away from the pressures and long hours, incumbent when at the helm of a busy city restaurant. Riccardo and his lifelong friend Danny Leone currently own and operate Ferrovia in Melbourne’s Northern Suburbs.

Riccardo apprenticed at Café Cucina in Sth Yarra, where he was poached to apprentice at Il Bácaro. He completed his apprenticeship at renowned French restaurant Est Est Est in Melbourne under Chef Donovan Cooke. From there, Riccardo travelled the world to learn more about French and Italian food.

The Wild Harvest Cooking School, as the name suggests, is focused on helping hunters and foragers to make the most of their wild harvest. Groups are kept small to ensure an intimate and interactive evening.

When you attend one of Riccardo’s master classes at the Wild Harvest Cooking School, you are learning the secrets of the craft (along with tales of culture, hunting, travel and food) from one of Australia’s most accomplished Chefs.