Chef Richard “Richie” Farina started his career as a pizza maker, honing his skills by catering alongside a family friend for two years. His desire to perfect his craft led Chef Farina to enroll in a Bachelor in Culinary Arts at the Johnson and Wales University in Providence, Rhode Island. With Chef Farina’s help, the school won the National College Ice Carving Championship, 3 years in a row.
After working in several top restaurants in Boston, Chef Farina sought a new home and a bigger challenge. He found them in Chicago, landing a job with Moto Restaurant in April 2008. In two short years, Chef Farina had worked every station at the molecular gastronomy institution, including front of house roles.
In 2009, Chef Farina had his first foray into television, as one of four characters on a nationally syndicated television show for Discovery Network’s Future Food, featuring the whimsical creations of Moto Restaurant. Chef Farina’s work has reached hundreds of national television and print outlets including Anthony Bourdain’s No Reservations, Top Chef, Iron Chef America, Cutthroat Kitchen, Bizarre Foods, and many more. In 2012, Moto Restaurant earned a Michelin star, and in 2014, Chef Farina took the helm as Executive Chef. His recipes can still be found in Moto: The Cookbook.
Today, Chef Farina still enjoys success on television as Host of the Cooking Channel Show CARNIVAL KINGS. When he’s off set, Chef Farina continues to live his passion for cooking as Private Chef or collaborating on exciting projects, including those with Future Food Studio.