Rich Torrisi’s passion for cooking was ignited early, growing up in Westchester, New York, where he began working in local restaurants at just 13 years of age. After graduating from the Culinary Institute of America, Torrisi honed his skills under luminaries like Marcus Samuelsson at Aquavit and Andrew Carmellini at Café Boulud. Further training in France at renowned institutions like Guy Savoy and Maison Troisgros solidified his technical expertise and deepened his appreciation for multiple culinary traditions.
Torrisi returned to New York to join Carmellini at A Voce before embarking on his own entrepreneurial journey. In 2009, he and long-time friend Mario Carbone opened Torrisi Italian Specialties on Mulberry Street, an innovative deli by day and upscale Italian dining experience by night. This venture laid the foundation for Major Food Group, co-founded with Carbone and their friend Jeff Zalaznick. The Group has since grown into a global hospitality powerhouse.
A seven-time James Beard Award nominee, Torrisi is celebrated for his ability to merge simplicity with sophistication, reimagining classic dishes with bold creativity. His contributions to New York’s culinary scene have cemented his status as a chef who captures the city’s spirit in every dish.
Restaurants
Opened in December 2022, Torrisi Bar & Restaurant is Rich Torrisi’s triumphant return to Mulberry Street, just steps away from the original Torrisi Italian Specialties. Situated in the iconic Puck Building, the restaurant is a love letter to New York, blending Italian American traditions with influences from the city’s multicultural foodscape. Designed with elegance and warmth, the space features a bustling bar, refined dining rooms, and an open kitchen that invites diners into the creative process.
The menu at Torrisi offers reimagined takes on beloved classics. Each dish reflects Torrisi’s meticulous attention to detail and his ability to balance nostalgia with innovation. The restaurant has garnered significant acclaim, including a Michelin star and inclusion in Best Restaurant lists in The New York Times and Esquire, to name but a couple.
Torrisi’s impact extends to Sadelle’s, another Major Food Group success that celebrates New York’s tradition of all-day dining. With locations spanning from SoHo to Seoul, Sadelle’s is famous for its bagels, sticky buns, and vibrant brunch culture, earning it a reputation as an essential destination for both locals and tourists. Together, these restaurants embody Torrisi’s commitment to preserving and redefining New York’s culinary legacy.
Recipes and dishes
Rich Torrisi’s culinary style is a celebration of New York’s diverse food traditions, brought to life with modern techniques and an inventive spirit. At Torrisi Bar & Restaurant, the menu elevates familiar dishes with meticulous attention to detail. The tortellini pomodoro, for example, features confit tomatoes transformed into a rich jam and perfectly crafted, ricotta-filled pasta, while the capellini Cantonese blends Italian and Chinese influences with lobster, ginger, scallions, and aglio e olio pasta.
Signature dishes also include chicken stracciatella soup, a comforting classic reimagined with velvety broth, fluffy egg, and tender meatballs, and a boule filled with aromatic clams grilled to perfection. Torrisi’s philosophy of combining simplicity with creativity ensures that each dish resonates with both memory and novelty.
At Sadelle’s, meanwhile, Torrisi channels the essence of New York brunch culture with items like hand-rolled bagels, smoked salmon, and towering French toast. The sticky buns, lauded by The New York Times as one of the best dishes of 2015, are a testament to Torrisi’s ability to turn humble ingredients into unforgettable experiences.
Whether through fine dining at Torrisi or the approachable elegance of Sadelle’s, chef Torrisi’s dishes are a tribute to the flavors that define New York City.
