Rick Hackett

A native of Michigan, Rick Hackett graduated from the Culinary Institute of America in Hyde Park, New York, and learned the principles of nouvelle cuisine at Yannick Cam's acclaimed Washington D.C. restaurant Le Pavillon before moving to the Bay Area himself in 1979. There he became part of the American culinary revolution, working at such establishments as Chez Panisse, Bay Wolf, Oliveto, Postrio, and Acme Bread. In 1992, Hackett and his wife, Meredith Melville, reopened the fabled Enrico's in North Beach as a supper club featuring live music and California–Mediterranean cuisine. More recently the Executive Chef at the popular MarketBar in San Francisco's Ferry Building, Hackett has now created the perfect showcase for his innovative Pan-American cuisine, combining flavors and techniques from North, Central, and South America with Mediterranean traditions.

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eggplant and potato stew

Articles, RECIPES

eggplant and potato stew

eggplant zucchini potato stew soup vegetarian recipe Executive Chef Rick Hackett, has tantalized palates across...