Executive Chef and Culinary Instructor with 20 years of experience in Michelin-starred kitchens and private gastronomy consulting. She masters both classical French techniques and modern molecular gastronomy for the home cook.
Isabella Ricci is dedicated to demystifying professional cooking, teaching enthusiasts how to master the "5 Mother Sauces," sharpen knives properly, and utilize "mise en place" to reduce stress. Her expertise covers the science of food pairing, seasonal ingredient sourcing, and the art of plating to elevate simple dishes to fine dining standards. She also advises on kitchen design and dining room acoustics to create memorable social experiences. Isabella writes for passionate home cooks who want to move beyond recipes to understand the fundamental principles of flavor and texture.