Chef Richard Diamonte has spent the past fifteen years at the helm of the most iconic kitchens in New York City. His career began under Chef Jean-Georges Vongerichten at Mercer Kitchen where he quickly advanced to the role of Sous Chef. His next move was uptown to become Sous Chef at Nougatine at Jean-Georges, before ultimately being promoted to Executive Sous Chef at the three-Michelin-star Jean-Georges at Trump International Hotel and Tower. Following nearly a decade with Chef Vongerichten, Chef Richard ventured on to open Ken & Cook, a Nolita restaurant and bar where he led the first two years of operations as Executive Chef. From there his career continued to grow as he took on the role of Executive Chef at the Metropolitan Opera House. At the Grand Tier Restaurant within, he crafted meticulous and decadent menus to consistent acclaim from patrons of the arts institution. 

Chef Richard’s food highlights his values of precision and quality and showcases his love of travel and exploration of different styles of cuisine. He has spent time traveling in Europe, particularly Italy, France, and Spain, and throughout Southeast Asia and Japan. These experiences have inspired him and continue to inform his culinary point of view.