Brian Ricci grew up in Northern New Jersey. Following high school, Ricci took a gap year taking a job as a cook in a local restaurant. After college, he worked in the non-profit arena, but soon found his way back into the kitchen in San Francisco as an artisan baker. He moved back to the East Coast for culinary school where he attended the French Culinary in Soho, NY where he graduated with High Honors. After graduating, Ricci worked under Chef Floyd Cardoz at Tabla in New York City (a restaurant that used French and Indian techniques). At Tabla, Ricci worked through the entire kitchen over a two-year span. After moving to Philadelphia, Ricci worked at Django, Supper, opened Pub and Kitchen as Sous Chef to Jonathan Adams. Ricci took time off after his first son was born and returned to work and opened Kennett as Executive Chef (opened in Nov. 2010), with a keen eye for sustainability and responsible sourcing practices. While at Kennett, the restaurant earned nods from Esquire and Travel & Leisure. Additionally Ricci has a line of condiments (Nifty Spreads) available at Green Aisle, Fair Food, Elixr Coffee, Greensgrow. He lives in Philadelphia with his wife and two young sons.