Adriano Ricco of Le Pescadeux

Tucupi, a yellow sauce extracted from the wild manioc root, is one of Chef Ricco's favorite ingredients


Chef Adriano Ricco’s heart may be in his homeland of Brazil, but his cuisine runs the gamut from Latin to American to his current passion: French Canadian, which he’s now crafting at Le Pescadeux. Ricco, only 33 years old, has worked with several culinary luminaries, including Claude Troisgrois, Laurent Tourendel, and Floyd Cardoz.

Find out Chef Ricco’s five favorite ingredients in my article in Haute Living.

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