Chicago Gourmet - bio: Richie Farina
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Richie Farina

Moto/iNG Restaurant

Richard “Richie” Farina started his career beginnings as a pizza maker. During this two year period Richie also honed his skills by catering with a family friend. Seeking a bigger challenge Chef Farina decided to enroll at Johnson and Wales University in Providince Rhode Island seeking a Bachelors in Culinary Arts. 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 seeked a home and a bigger challenge. Off to Chicago he went and landed a job with Moto Restaurant in April 2008. In just two short years Chef Farina worked every station including all of the front of house stations. Now he was being groomed as the restuarants sous chef.
In 2009 Chef Farina was one of four characters on a nationally syndicated television show for Discovery Networks titled Future Food that featured the whimsical creations of Moto Restaurant. As one of four lead characters on Future Food Chef Farina gained national recognition as one of the most creative talents in the restaurant world. Chef Farina’s work has reached hundreds of national television and print outlets including The Travel Channel’s No Reservations, The Today Show, The New York Times and many others. Currently Chef Farina is the Executive Sous Chef for Moto and is a contestant on the hit Bravo television program Top Chef which is slated to air in the fall of 2011. Richie describes his experience at Moto as “by far the craziest and most fun place I have ever worked. I am happy to call this place my home.”

Millennium Park   |   Sept 26 - 30