Since
taking the reins on food service at the facility in December, Sodexo’s goal has
been to provide customers with higher quality food, increased variety and
better service. An important milestone
in that takeover was recently reached with the appointment of Wayne Ricco as
Executive Chef of the Meadowlands Racetrack.
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| Executive Chef Wayne Ricco |
Ricco
aims to put a unique spin on sports venue cuisine that will appeal to both
casual diners and foodies looking for a higher-end experience. A 1980 graduate of the Culinary Institute of
America, Ricco has spent over 30 years honing his skills at some of New Jersey
and Manhattan’s most prestigious hotels, restaurants and country clubs,
including the five-star Regent Wall Street.
Most recently, he was the executive chef/owner of Maxwell’s 35 in Colonia ,
NJ Harrison ,
NJ
Chef
Ricco describes himself as an “American chef, through and through.” His cuisine is about using the freshest
possible ingredients to create innovative, yet uncluttered recipes that blend
techniques and flavors from around the world.
Not necessarily luxury products, but ingredients at the height of their
flavor: potatoes just out of the ground, berries right of the bush, line caught
fish straight from the sea.
“If
you start with the finest, freshest, purest-tasting ingredients, it is
genuinely hard to go wrong,” Ricco noted.
“Sophisticated cooking techniques and creativity are bonuses, but the
foundation of truly fine cuisine is rooted in the foodstuffs themselves.”
Chef
Ricco has been a long standing member of the American Culinary Federation and
has received numerous medals and awards at culinary shows, including the
International Geneva Association Show.
For
more information about dining and catering services go to
MeadowlandsRacetrack.com.
