Executive Chef Richard Corbo Of Ducca Announced One Of Sf's Rising Star Chefs!

The San Francisco Chronicle released the Rising Star Chefs of 2008 today and among the six highly regarded chefs announced, was Executive Chef Richard J. Corbo of Ducca Restaurant.


"This year's stars range in age from 26 to 31. When you read their profiles...we think you'll find that 2008 is a top-vintage year." - Michael Bauer, Executive Food & Wine Editor, San Francisco Chronicle.

Ducca Restaurant was also honored last December as one of the city's Top 10 Restaurants of 2007 by the San Francisco Chronicle's Michael Bauer. Bauer had also previously awarded Ducca with a solid Three-Star review when he first covered the restaurant in September of 2007, saying of Corbo "He's created a rustic Italian menu filled with bold flavors and dishes that you won't find at other places. He's broken out of the "greatest hits" mold while still respecting classic preparations". (Read the full review ).

Richard Corbo began his culinary career working in kitchens at Boston's Tremont 647 and New York's Union Square Cafe. At 25-years-old, Corbo landed his first executive chef position at Slowly, a modern American bistro in New Jersey, where he gained great local accolades confirming that cooking was a sure professional pursuit for him.

Drawn to the Westcoast's culinary arena, Corbo moved to San Francisco in 2006 and immediately began working at the esteemed Gary Danko. In May of 2007, Chef Corbo accepted the position as Executive Chef at Ducca, a new Venetian-inspired Italian restaurant slated to open just weeks after he came on board.

Drawing from his personal culinary history and his educational studies of regional Italian cuisine at Apicius - The Culinary Institute of Florence and at C.A.S.T. Alimenti in Brescia, Corbo crafted a traditional Italian menu delivering authentic, seasonal dishes known throughout Northern Italy.

"The menu shows dedication to Italy's timeless culinary staples and aims to deliver simple, seasonal dishes that take guests back to that quintessential Italian restaurant experience," says Corbo.

The menu also reflects Venice's standing as one of the world's most famous spice ports and its bountiful use of ingredients from the sea, market gardens and local farms. In addition, as a nod to the popular style of bar dining in the Veneto region, the menu also offers a full selection of cichetti, or rustic bar snacks.

"My focus is on preserving the Italian classics that remain the recognized favorites in Italy today. At Ducca, we push the classics with California influences, but our house-made pastas, for instance, will remind guests that it's the traditional simplicities that make Italian food so loved."

Ducca is located at 50 Third St. (between Market and Mission) adjacent to The Westin San Francisco Market Street. Lunch will be served daily, 11:30am - 2:00pm, while dinner will be served, 5:30pm - 10:30pm. The bar and lounge will stay open until 12:00am. Reservations can be made by calling 415.977.0271 or http://www.duccasf.com.

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