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Meet Chef Ricky Casipe of Ricky+Olivia

Everyone knows that the best parties always end in the kitchen. With our new series Kitchen Party, we’re sitting down with Feast On Chefs to get to know them, and the local foods that inspire them, a little better.

Chef Ricky Casipe


Westcott Vineyards, 3180 Seventeenth St, Jordan Station, ON


Who are some of your favourite Ontario artisans, producers, or farmers? 

100KM Foods, Sanagan’s Meat Locker, Pristine Gourmet, too many to name. Olivia and I also work with a lot of Planet Shrimp – it’s a really special product.

What’s Ontario’s most underrated ingredient?

Soybeans, especially with vegan/veg food trends. I make ‘guacamole’ from edamame we get from Pristine Gourmet in Norfolk County.

Favourite seasonal ingredient?

Tomatoes. They’re versatile. Sweet and savoury – like me!

Favourite lakefish?

Pickerel. Serving it reminds me of cottage spaces, and I think it reminds our guests of that too.

All-time favourite Ontario drink?

Beau’s Lugtread!

Favourite Ontario restaurant? Right now, Richmond Station. Olivia and I also love Chez Nous Wine Bar in Toronto. It’s our special spot.

What do you cook for yourself at home?

Meat and veg in a single pan – and I eat it right out of the pan.

What’s the best part of working with Ontario food and drink?

Supporting where you’re from. I’m a Toronto boy, I love Toronto. You get this feeling that you’re supporting your city, your province. Local truly supports the farmers, the economy, and it’s what consumers are looking for these days. We’ve moved our business to Niagara now, but I still love home.

What we’re dying to try?

We’re all about these Mealshare Sisig Fries — Van Der Brook Farm pig head, loads of chilis, ginger and Ricky ‘fancy sauce’. Bonus, every order provides a meal for someone in need!