BIANCA CO-OWNER & EXECUTIVE CHEF, Raffaele RONCA
Growing up in Naples, Italy, surrounded by the sights and smells of his family’s butcher shop and the nearby fishermen’s market, Chef Raffaele Ronca discovered his love for food at an early age. Every meal, every flavor told a story, and he knew he wanted to share that passion with the world.
Winner of Food Network’s Chopped and a James Beard Foundation collaborator, Chef Ronca has earned acclaim for his inventive takes on traditional Italian cuisine. His signature Buffalo Ricotta Cheesecake has been celebrated twice by Food & Wine and even set a Guinness World Record as “The World’s Most Expensive Cheesecake.”
At his Greenwich restaurant, Raffaele invites diners to experience the tastes of Naples and the Campania region through a modern Italian menu that balances tradition with creativity, heart, and a love for every ingredient he touches.