The people of Ducca.

Richard J. Corbo, Executive Chef.
The story of Ducca begins with two famous port cities and their love affair with the water: one built atop it (Venice), the other surrounded by it (San Francisco). These two cities, although a world apart, also share a love for food. Executive Chef Richard J. Corbo bridges the two at Ducca with his seasonal Northern Italian-inspired cuisine.

Corbo, who studied regional Italian cuisine at Apicius—The Culinary Institute of Florence and at C.A.S.T. Alimenti in Brescia, traveled throughout Tuscany and Piedmont to expand his knowledge in authentic Italian cooking. Corbo, formerly the chef de cuisine at Mecca in San Francisco, also brings experience from the kitchen at restaurant Gary Danko, New York’s Union Square Café and Boston’s Tremont 647. At Ducca, Corbo crafts a slow food menu by way of traditional Italian practices to deliver authentic yet modern seasonal dishes known throughout Northern Italy.
 
“My focus is on preserving the Italian classics that remain the recognized favorites in Italy today. At Ducca, we also push these classics with modern California influences, but our house-made pastas, for instance, will remind guests that it’s the traditional simplicities that make Italian food so loved.”