Riccardo's interest in food began as a child, growing up with his Calabrian parents on a farm in Victoria. He began to cook from a very young age, learning about Calabrian techniques and traditions such as foraging, hunting and preserving. Riccardo began working in the food industry at the age of 16, undertaking his apprenticeship at iconic Melbourne restaurants Café Cucina, Il Bacaro and Est Est Est. He worked in Italy and France before taking on the position of head chef and partner at Melbourne's Sarti. Since opening in 2009, Sarti has received one hat in The Age Good Food Guide every year.