EXCEPTIONAL
Gastronomy
Our Culinary Philosophy
At the heart of downtown Toronto, at our flagship location on 134 Peter Street, is where our culinary journey begins.
Every day, our chefs receive exceptional ingredients from some of the region’s finest producers, seasonal gems carefully selected for their quality, freshness, and flavour.
From there, our kitchen team transforms each product into thoughtfully crafted dishes, blending technique, creativity, and passion to create true culinary artworks.
Led by Executive Chef Julien Laffargue, our culinary team brings modern French technique together with locally inspired flavours, creating refined yet approachable dishes that celebrate craftsmanship, creativity, and connection.
By championing local producers and embracing constant reinvention, we deliver dining experiences that feel fresh, thoughtful, and deeply rooted in place.
At Ricarda’s, freshness isn’t a trend, it’s our philosophy.
At Ricarda’s, we believe great cuisine starts with great relationships. We work closely with local farmers, artisans, and trusted suppliers who share our commitment to freshness, sustainability, and integrity, supporting our community while ensuring every ingredient arrives at its peak.
Our menus evolve continuously, inspired by seasonality and shaped by what the market offers at its best. From vibrant produce to responsibly sourced proteins, each element is chosen with intention and respect for its origin.
Rooted in Season.
Driven by Relationships.
Modern French, Thoughtfully Reimagined
Meet Our Kitchen Team
Julien Laffargue
Group Executive Chef
For over eight years, Chef Julien has been an integral part of the Ricarda’s family, bringing passion, creativity, and expertise to every dish. With experience in some of the world’s most renowned culinary destinations, including Paris, Geneva, Bora Bora, Seychelles, and Egypt, he blends global flavors with modern techniques to craft unforgettable dining experiences.
Saturnino Cunanan
Sous Chef
Chef Nino began his culinary career at Lee Restaurant under acclaimed chef Susur Lee, where he built a strong foundation in technique and discipline. He joined Ricarda’s in 2017 as a line cook and worked his way up to Sous Chef through consistency, dedication, leadership, and attention to detail. Today, Nino oversees daily kitchen operations with a focus on quality, efficiency, and delivering a memorable guest experience.
Benjamin Sylas
Sous Chef
Chef Benjamin brings over seven years of experience to Ricarda’s, combining strong technical skill with a modern approach to flavour and presentation. He has worked with the respected Oliver & Bonacini Hospitality group and staged at several of Toronto’s leading kitchens, including Richmond Station, Canoe and The George, where he refined his technique and strengthened his culinary foundation.