New Head Chef at Haute Stuff

restaurant, a Main Street main stay for over 28 years, has a new Head Chef, Sal Riccobono.  Riccobono is a big guy with broad shoulders, but gentle eyes.  He oozes passion for cooking that is reflected as he works creating and refining his food.

Riccobono's culinary expertise is Italian. “I grew up in an Italian home in Brooklyn,” he explained while chopping scallions. “I’ve had some formal training, but I say I’ve been classically trained in an Italian home.”

“My grandfather came from Italy,” Riccobono went on. “And when he came here it was a whole different thing…there were a lot of different ingredients that he didn’t have access to over there in Italy.” “Italian cooking is very simple. It’s all about the ingredients, what you put together and the freshness of your ingredients," Riccobono said.

Although he says he’s known for his Bolognaise, risotto and polenta, the menu at Haute Stuff is not strictly Italian. It ranges from Morracan, to Greek to American fusion to what ever comes from the collaborative imagination of Riccobono and 16-year owner Pat English. 

Because Riccobono worked his way up from Line Cook, to Sous Chef to Executive Chef, he isn’t afraid to work without a large support staff. He does a lot of his own prep, makes his own sauces, and researches different types of cuisines that he then tweaks to make his own.  “I’m comfortable doing it myself, this way if any one takes the blame for anything that’s not right, it’s gonna be me,” Riccobono said.

In the airy open Haute Stuff kitchen Riccobono works side by side with English. Together they develop the menu week by week based on what is in season. English couldn't be happier. Since his arrival, the restaurant has expanded dinner service from three to four nights a week.

“People are talking about this energy that they feel here; there’s this positive great energy because (Riccobono) is smiling and so happy to be here,” English said. “We’re changing our whole menu direction just around him.”

Since his start at Haute Stuff about a month ago Riccobon says his favorite part is “being given the freedom to create, and do what I like to do…being entrusted with that is a big honor for me.” "It’s a big honor to get that first break, to be the chef,” Riccobono said.  “I always knew I could do it, and I never had the opportunity…but now I do.”

Haute Stuff is located at 521 Main Street in Downtown Martinez. They are open for lunch Monday - Friday and for dinner Wednesday - Saturday. Reservations are recommended but not required.