Upon graduating from the Culinary Institute of America in New York, Rick spent four years as sous chef at Todd English's Olives. Rick moved cross country to San Francisco where he worked at both Rubicon and One Market restaurants. He crossed the continent once again to open Miramar Restaurant and Olives Restaurant in New York City. Later, Rick became the Chef at the Inn at Shelburne Farms, located on the non-profit environmental education center and working farm in Shelburne, Vermont. In 2009, Rick and his family moved to Portland, drawn to the diverse food culture and its commitment to local, sustainable, farm to table cuisine. Rick opened Lardo as a food cart in September 2010, and now has five thriving brick-and-mortar restaurants.