Ricky Casipe

Ricky became executive chef at Hawthorne Food and Drink at the young age of 23, where he was also a teacher and instructor as Hawthorne doubles as a training facility for youth and those on social support. His trainees can be found working around the GTA in restaurants and hotels today.

After 3 years at Hawthorne, Ricky joined his then Sous Chef Olivia Simpson in a partnership role at AFT Kitchen and Bar. Eventually they felt like they needed to create their own path, which is why they decided to create their own start-up: Ricky+Olivia.