Richard began his career in restaurants while studying at Christian Brothers Academy in Lincroft, NJ. Richard excelled in engineering at Vanderbilt and Rutgers University but his passion for cooking led him to Italy, where he attended The Culinary Institute of Florence. Various appointments and stages in restaurant kitchens across Italy shaped his style and gave him the chance to craft his skill in making bread, pizza, savory pastries, and pasta.
Tremont 647 Boston, NYC landmark Union Square Café, and Restaurant Gary Danko remain the most influential work experiences of his career. In 2007, he opened Ducca in San Francisco, showcasing his urban, modern take on regional and rustic Italian food. The San Francisco Chronicle awarded Ducca 3 Stars, and named Corbo one of its 5 Rising Star Chefs of 2008. He was nominated by the James Beard Foundation, a semi-finalist for the Rising Star Award.
Upon returning to New York City, Richard became the Chef de Cuisine of the Standard Bar & Grill, where he honed in on a NYC bar and grill style of cooking working alongside Dan Silverman. In 2015, Richard joined Myriad Restaurant Group with Drew Nieporent as Executive Chef of Tribeca Grill to continue the restaurant’s tradition of contemporary NYC cooking, paired with a world-class Grand Award-winning Wine List. In 2017, Richard and his wife Chantelle formed RBC Hospitality Group, opening a vibrant food and wine destination in Bell Works this December. Richard is known for bright, fresh, evolved Italian cuisine that always reflects the land it came from. Known for his health influenced technique, Richard is an advocate of working with organic, sustainable, local produce – and is passionate about how food can make a community flourish.