A million meals and more than two decades later, Jonathan Benno can still recall sitting at a picnic table, by the side of a busy road in Bangkok at 2 a.m. with a small group of renowned chefs, all from Michelin-starred restaurants like The French Laundry and Protégé. But the former Lincoln Ristorante executive chef, now the culinary director for Apicii, remembers one chef in particular: Richard Capizzi.
“It’s a 23-year friendship,” Benno said. “He was one of my closest friends. I’m little choked up. Richard was the most talented pastry chef I worked with.”
Capizzi passed away last September after battling brain cancer. He was 45. Capizzi leaves behind a wife, Phyllis and two children. He will be honored this Sunday at Lincoln Ristorante with a six-course tribute dinner prepared by his former colleagues and friends, including Thomas Keller, Shea Gallante, Jonathan Benno, Artem Orlovskyy, and Chad Palagi. Desserts will be made by pastry chefs Sebastien Rouxel, Stefanie Morgado, Kara Blitz, Katie Backlund, and Scott Cioe.
“Pastry Chef Richard ‘Richie’ Capizzi was a leader who embodied true happiness,” Keller said. “He was considerate, respectful, interested in the success of others, spoke from honest positivity, and was always approachable and enthusiastic no matter how busy. He was a tremendous talent and a remarkable person who graced our teams at Per Se and Bouchon Bakery. He was effusive and inspired those around him.”
All proceeds from the tribute dinner will go towards the Capizzi family.
A scholarship in Capizzi’s name will be launched at The Culinary Institute of America, where Capizzi graduated first in his class in 2000. He was awarded Pastry Chef of the Year and numerous awards for his pastry artistry, taste, and technicality. The Institute described Capizzi’s approach to his craft as “light, lush, and beautifully constructed.”
“He could do showpieces, these large elaborate pieces pulled sugar,…
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