Bottega’s head chef is partial to a sensual spaghetti ragu, and has his heart set on raising the bar of Melbourne dining.
Australian-born Riccardo Momesso reaches back to his family’s Italian roots when it comes to his passion for food. Working at some of Melbourne’s most respected restaurants has given him an innovative take on traditional and modern Italian cooking. At Il Bacaro, where many years earlier he completed his apprenticeship, Momesso ruled the kitchen and was treated with well deserved respect before heading to SOS where he was faced with the new and creative challenge of working only with seafood and vegetarian produce. Today Momesso can be found at Bottega where he plans to “raise the bar” of Melbourne dining.
Momesso’s first food memory is of feasting as family on deliciously nourishing home cooking such as his mum’s spaghetti ragu. His favourite way to spend a day off is with his wife and son, preferably sharing a meal, and a favourite restaurant is George Columbaris’ Press Club where he believes the food is simple, well thought out and light. Chefs he looks to for inspiration include Lucio Pompilli from Simposion in Italy, and Michael Troisgros from Troisgros in France. His words of wisdom to us cooks at home: “Always use the best possible ingredients available and always cook with passion.”... Read more.