Riccardo SUPPA

Chef : 1 restaurant

Presentation

Born in Padua, Italy, in 1984, Riccardo Suppa grew up with a father who was a doctor and a mother who was an English teacher. His grandmother, Nonna Lidia, taught him thatcooking"takes on its full meaning when it becomes pleasure and emotion".

And while all this now permeates his lifestyle, Riccardo Suppa nonetheless goes on to study for a degree in languages and literature at the University of Venice. Then, driven by his love of good food and the organization of dinner parties with his partner, Alice Jaillet-Brébant, he enrolled at Dieffe, an Italian culinary school from which he graduated in 2014.

During his training, he interned with Ivano Mestriner, chef of the Venetian restaurant Il Ridotto. He also met chef Masahiro Homma, "who has become a close friend". In the course of these encounters, Riccardo Suppa took up the position of sous-chef in Nicolò Lazzari's kitchens, even before graduating. This double experience, which he gained in a "rich and intense period", convinced him of the need for his own address.

In 2015, he discovered Bordeaux with his family. The couple quickly settled in and opened Lume. A new beginning, and an adventure built around gastronomy: "We liked our life, but we wanted to do more and better, and not just as a hobby."Today, it's with a cuisine he doesn't hesitate to describe as "free but rigorous" that the chef highlights the balance of contrasts, but also what has been close to his heart for many years: "Thelove of products, producers, terroirs, the feast of the meal, the magic of human emotions, the culture and pleasure of taste."Gault&Millau awarded him 2 toques in 2022.

T. L.