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Chef Raffaele Ronca:

Born and raised in Naples, Italy, Raffaele Ronca comes from a family of butchers and fishermen who collectively inspired his lifelong passion for food and flavors. With his family also in the restaurant business, Raffaele embraced cooking and culinary explorations as integral parts of not only his Italian culture, but also his heart and soul.

Working in his uncle's restaurant in Naples and helping his mother make fresh pasta daily, Raffaele learned to respect the beauty and taste of fresh ingredients, as well as the time it takes to select and prepare them for fine dishes.

Immigrating to America at the age of 21, Raffaele worked steadily at some of New York's most authentic Italian restaurants, including as the executive chef at Palma, chef du cuisine at Bellavitae and manager of food and wine at Caffé Torino.  

Today, Chef Raffele Ronca is a winner of the hit Food Network show “Chopped.” He is also a collaborator with the James Beard Foundation, and his signature Buffalo Riccotta Cheesecake has been featured twice in Food & Wine magazine as one of the top cheesecakes in America, in addition to having received other impressive culinary accolades. 

Chef Raffaele's second restaurant, Rafele Rye, will make its debut in Westchester County, NY, in the spring of 2018.