Carlo Maria Ricci

Chef Ambassador, ALMA International Culinary School; Colorno, Italy

After early experiences in some restaurants during the summer holidays when he was a young man, and after the high school degree, Carlo Maria Ricci moved to London where he fell in love with international cuisines; then he worked in Australia and Canada in the most varied positions, but at one condition: being in kitchens and contexts where he could practice and learn.

During these trips, Ricci came in contact with ALMA thanks to the partnership of the latter with the George Brown College in Canada, so he decided to enrol in the Advanced Course in Italian Cuisine. At the end of the course, the doors of renowned restaurants opened up for him: those of Maestro Gualtiero Marchesi, Alain Ducasse, Tetsuya Wakuda and Heston Blumenthal.

After some years in the kitchen, his dynamism and eclecticism led him to choose the career as a chef on private yachts with ship-owners that took him all over the world.   Here he also started working as a consultant for procurement companies and attended university courses in Business and Design.

Almost by chance, he returned to ALMA where he got the F&B Management degree; that was the occasion to start his cooperation with the School initially as a chef in charge of Events, then as Ambassador. Most recently, he took part in the High Level Course at ALMA under the LIFE Climate Smart Chefs project.