Italian cuisine has never been more simply beautiful than those dishes presented by Cioppino Chef de Cuisine Ezio Gamba. The Bergamo-native describes his style as classic contemporary with a twist, incorporating the finest ingredients from various exotic locales to create a menu that highlights the best of the various famed Italian gastronomic regions.

Growing up in a small farm village, Gamba expressed a culinary interest at an early age by helping his mother prepare their family meals. Even as a small child, he incorporated his own flair into experimental new recipes. When away from the kitchen, Gamba watched a lot of American TV, aspiring to one day to cross the Atlantic and work in large kitchens.

After receiving his degree from the prestigious San Pellegrino hotel school, Ezio worked at various local restaurants in the Lombardy region. At age 21, he decided to pursue his childhood dream and moved to Fresno, California to take on the American lifestyle. His talent quickly captured the attention of industry greats and by the age of 26, he moved to Nevada to take on the position of Executive Sous Chef at the renowned Valentino Las Vegas inside The Venetian Hotel. Here, he was mentored by James Beard Award-winning and fellow Bergamo-native Luciano Pelligrino. Gamba then moved to Sacramento, CA to oversee Il Fornaio, a more casual Italian restaurant chain and, in the following years, he moved back and forth from various restaurants within Il Fornaio and the Valentino restaurant in Santa Monica. In between, the charming kitchens of Bergamo would beckon him home, where he sought out the latest ideas and trends from long-standing, authentic family-owned restaurants and incorporated them into his respective positions in the U.S.

Today, Gamba continues to make frequent back to Italy to further hone his craft and incorporate seasonal ingredients into an ever-changing menu that encourages his diners to expand their palates.

As a youth growing up in the seaside city of Viña del Mar, Chile, Jorge Mendoza learned the beauty of pairing a delicious wine with the perfect culinary accompaniment at the family dinner table.

After graduating from the National School of Hotel Management (INACAP) in Santiago with a major in food and beverage, Mendoza moved to Miami to begin a career in the hospitality industry with Marriott. He then went on to continue his education at Florida International University, earning a Bachelor of Science and a Master of Science degree in hospitality management. While studying enology, he found himself gaining a new perspective for analyzing and tasting wines critically and decided to place a more specific focus on training himself as a sommelier.  Learning more about the trade at various gourmet restaurants and fine hotels in the area, he began his career at The Ritz-Carlton, Key Biscayne in 2001.

Regular travels through renowned wine regions from Burgundy to Tuscany serve as continued inspiration for Mendoza in his love of enology. He holds a Foundation Level Sommelier Certificate, Court of Master Sommeliers Certificate, Advanced Certificate Program for the Wines of France and Italy (with honors) and an Advanced Level Sommelier Certificate. In addition, Mendoza shares his vast expertise with aspiring sommeliers and aficionados as an instructor with the US Sommelier Association.

As a young child in Marseille, France, Patrick Lassaque would press his nose to the windows of pastry shops that lined the streets. Unlike most children, he admired the colorful cakes and candies not for eating, but for their artistic beauty.  Years later, the self-proclaimed “sweet guy” intrigues guests at The Ritz-Carlton, Key Biscayne with his indulgent flavors and stunning presentations, from a deconstructed peach cobbler, to intricately designed truffles, to glowing flower sculptures made entirely of edible chocolate.  

Lassaque’s 20 years of experience also includes holding esteemed pastry positions at various hotels and working at the side of some of the industry’s finest, including the famed Frederic Robert and Alain Ducasse. However, Lassaque is no stranger to The Ritz-Carlton, having perfected desserts at Ritz-Carlton hotels in San Juan, Laguna Nigel and Cancun properties.  Prior experience includes overseeing some of the finest pastry kitchens in Europe, including Hotel Negresco in Nice, France; Hotel Paris in Monte Carlo, Monaco, and other locales in Paris, London, St. Tropez, French West Indies and Switzerland. In Florida, he tempted guests with sweet creations at the Mandarin Oriental in Miami; Westin Diplomat Resort and Spa in Hollywood and Loews Hotel in Miami Beach.

A native of Marseille, France, Lassaque mastered his culinary talents at the prestigious Lycee Hotelier. Despite his vast culinary portfolio of mouthwatering culinary confections, he admits he has a weakness for a simple Crepe Suzette.