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Becoming the Chef You Were Always Supposed to Be with Ricardo
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Ricardo grew up watching cooks in his dad's Mexican joint in LA, dropped out of school, made some choices he'd rather leave in the past, and eventually decided he wasn't ready to go out like that. What followed was 18 years of cooking across LA, New York, Atlanta, and the Michelin-starred hills of Montecito — each city refining what mattered: the line, the craft, and the relentless itch to open something new. Now he's back in Austin running Konbini, a Japanese-Mexican late-night spot serving Omakase-quality fish next to a caviar-topped…
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