This Is TASTE 696: Rich Torrisi Doesn't Do Vanilla
Dec 3, 2025
Rich Torrisi, a renowned NYC chef and restaurateur behind hotspots like Carbone and Parm, shares his culinary journey. He reflects on Italian family meals and the emotional connection to cooking. Rich reveals his unique take on hospitality, emphasizing soulfulness in fine dining. He discusses his innovative Tomato Martini and the importance of creating memorable guest experiences. Rich also celebrates New York's vibrant food scene and shares his thoughts on omakase splurges, making dining an unforgettable theatrical experience.
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Rebuilding Teresi For Theater And Consistency
- Rich Torrisi described rebuilding Teresi's kitchen and lounge after taking the Chef's Club space to create a single, beautiful open-kitchen theater.
- He explained the renovation let them reduce seats but improve every guest's experience and service for consistent nightly covers.
Cooking Is Mood-Driven And Place-Specific
- Torrisi says his best cooking comes from mood and place, reacting to markets, gardens, and fishmongers in the moment.
- He repeatedly returns to simple, soulful preparations like roast chicken and thick dried pasta when inspired.
Grandma's Chickpea Soup And Baked Ziti
- Torrisi recalled childhood Italian meals at his grandmother's house like chickpea soup and baked ziti with meat sauce.
- He said he's working now to bring his grandmother's s-girl and chickpea soup back to the menu.
