I create refined, globally inspired dining experiences—rooted in classic technique, seasonal ingredients, and warm hospitality.

Robert Ritchie

I bring classic training and global perspective to memorable private dining.

I’m a Culinary Institute of America graduate, a James Beard Ivy Awards winner, and a professional chef with 20 years of experience. I’ve served as Executive Chef for a G-7 Embassy and the Consulate General in Manhattan, and I’ve cooked across many cuisines and cultures from around the world.

I’m comfortable moving from foundational French and continental cooking to globally inspired street food and fine dining. I’m friendly, helpful, and relentless about details, and I’ll go the extra mile to make your event feel truly special.

Let’s plan your event

What I enjoy most of all is learning new techniques and cuisines, and making a weekly trip to the Union Sq Farmers Market.

Here’s what you can expect when you cook with me.

I stay curious and ingredient-driven.

I’m happiest when I’m learning new techniques and exploring new cuisines, and I keep my cooking grounded in what’s freshest—especially what I find on my weekly trip to the Union Sq Farmers Market.

I bring top-level training and real-world leadership.

I trained at The Culinary Institute of America in Hyde Park, New York, and I sharpened my craft in demanding kitchens including The Rancho Bernardo Inn and Country Club (4 star/4 diamond) and the Ritz Carlton Hotel in the UAE.

I believe knowledge is meant to be shared.

I don’t believe in guarding techniques or ideas—my philosophy is simple: there are no secrets in a kitchen, because knowledge is for sharing and passing along.

Robert Ritchie’s Menus

I offer seasonal, multi-course menus that range from classic French and regional Italian to Japanese-Asian inspired dining. I tailor each experience to your occasion while keeping technique, flavor, and hospitality at the center of every course.

Request a menu

Grilled garlic crusted rack of Colorado lamb, roasted Yukon gold potatoes, garlic sesame and soy broccoli rabe, mustard sauce

Chicken breast scaloppini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Blackened Ribeye - Calabrian chili butter steamed haricot verts, smashed fingerling potatoes

14 oz Grilled New York sirloin, truffle butter, glazed lemon ginger carrots and asparagus, roasted fingerling potatoes

Veal Cutlet Milanese – thin pounded veal chop, breaded, pan fried, wild arugula salad, gazpacho vinaigrette

Steak au Poivre – with green peppercorn sauce Hanger Steak / Filet Mignon or New York Strip Steak – baked potato bar and asparagus

Roasted organic free-range citrus and rosemary salmon roasted brussels sprouts, steamed asparagus, whipped garlic potatoes, roasted carrots, and turnips

Seared scallops’ linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast

Atlantic Swordfish – pistachio crusted, pan roasted over polenta with lemon and arugula butter

Mediterranean Branzino - lemon, herb and seasoning roasted – ginger lemon carrots, wild rice

Steakhouse sirloin and brisket burger with melted Havarti, on a Kaiser roll, special sauce, tempura onion rings and smoked bacon, lettuce, tomato and pickled jalapenos

Farmers market peak of season vegetarian platter with crispy tofu, cous-cous, green lentils, roasted green beans, shaved fennel, toasted breadcrumbs, miso goat cheese dressing

Holland Dover Sole – lightly dredged in flour, pan sauteed meunière style with caper butter, parsley, white wine, and shallots

Steamed North Atlantic Cod – miso, ginger and soy marinated steamed codfish, flakey delicate and delicious served with steamed stir-fried rice and edamame – baby vegetables

Chicken Milanese – a panko crusted thin cutlet of chicken, crispy fried and topped with fresh arugula, radicchio and Mache – gazpacho vinaigrette

Grilled rare tuna steak, roasted maitake and oysters mushrooms and tomato butter

Steamed whole Maine lobster with drawn butter, lemon parsley French green beans, ginger butter carrots and homemade garlic biscuits ($55.00 upcharge)

Stories and testimonials

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Lucía M.

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Carlos P.

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María G.

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Follow me on Instagram for seasonal dishes, market finds, and behind-the-scenes cooking.

@robertritchie

I’d love to cook for you—reach out and let’s plan something special.

[email protected]
17736066008

145 Mulberry St, New York, NY 10013, USA

Chef Robert Ritchie

I create refined, globally inspired dining experiences—rooted in classic technique, seasonal ingredients, and warm hospitality.

I bring classic training and global perspective to memorable private dining.

Here’s what you can expect when you cook with me.

I stay curious and ingredient-driven.

I bring top-level training and real-world leadership.

I believe knowledge is meant to be shared.

Robert Ritchie’s Menus

French - Indulge Late Autumn / Winter 2026

Italian Indulge Autumn / Winter 2026

Surprise - Local -Autumn Winter 2026

Seasonal / Local Italian - Fall / Winter 2026

Japanese - Asian Indulge - 2026

Stories and testimonials

Follow me on Instagram for seasonal dishes, market finds, and behind-the-scenes cooking.