Ricky is a celebrated Executive Chef and entrepreneur with a rich global culinary background, honed in the demanding kitchens of London and further refined in the vibrant culinary landscape of Barcelona. As the co-founder and former Head Chef of Restaurante BaLó, he led the team to receive critical acclaim, including consistent recognition in the Michelin Guide, a 2024 Bib Gourmand award, and a "Chef Revelación" honor from Time Out Magazine. Now, Ricky brings the same rigor and high-end operational expertise into the intimate realm of private dining, offering an elevated, seamless experience right in your home. His cooking style is a unique blend of modern European refinement and Japanese-fusion techniques, complemented by artisanal wood and charcoal preparations—all founded on a commitment to seasonal, ingredient-focused menus. Ricky excels in creating personalized and sophisticated dining experiences that go beyond the plate, providing comprehensive culinary management, bespoke menu engineering, and a discreet, client-focused service model. Whether crafting a refined carbonara—his favorite dish to cook due to its demonstration of precision and balance—or a bespoke menu tailored to your guests, Ricky's culinary artistry promises an unforgettable dining experience. His expertise is further enriched by training with culinary luminaries such as the Glavin brothers, Lee Westcott, Tom Spencly, and Albert Raurich. Additionally, Ricky has had the privilege of cooking for various celebrities, including football players, Gordon Ramsay, and Ferran Adrià, ensuring every event under his guidance is nothing short of extraordinary.