Chef Ricardo Fredericks is a New Orleans native with over 35 years of experience in the tourism and hospitality industry. He holds a master’s degree in hospitality management from the University of Wisconsin-Stout and a bachelor’s degree in business from UNO. He also graduated from the Culinary Institute of America in Hyde Park, NY. Fredericks is certified by the American Culinary Federation as a culinary educator and chef de cuisine.
For over 27 years Ricardo taught courses in the Lester E. Kabacoff School of Hotel, Restaurant and Tourism Adminstration at the Unversity of New Orleans. Over the course of his career he has worked at numerous restaurants, hotels, catering companies and resorts including Clancys and The Royal Sonesta.
Fredericks was named 2013 “Chef of the Year” by the American Culinary Federation. The New Orleans chapter of the American Culinary Federation is comprised of 70 professional chefs. This award recognizes an outstanding culinarian who demonstrates the highest level of professionalism in promoting the professional image of New Orleans by planning, organizing and participating in programs and activities that give back to the profession and community.
Chef Ricardo joins the Riverview Room as Executive Chef, where he showcases his passion for creating elegant dishes in a wide range of culinary styles with exciting flavor combinations. When he isn’t cooking, you can find him refinishing his 1978 Ford truck that he just recently purchased.