THOMAS RICCI, EXECUTIVE CHEF & CO-PROPRIETOR

Thomas Ricci is a food and beverage professional with over 15 years of experience. Ricci is a graduate of the highly acclaimed, prestigious Culinary Institute of America in Hyde Park, New York.  He has spent most of his professional career in the San Francisco Bay area with a brief stint in Dubai, mastering the complexities of the region's exotic spices. With visionary brilliance, Ricci is a pioneer in harmonizing the intricate flavors of the Mediterranean and Northern Africa.

His resume includes the notable eateries of AQUA, CUMMUNE in Atlanta, SILKS at the Mandarin Oriental Hotel, and Michael Mina Restaurant.  Ricci was the Chef and Co-Proprietor of the three star LAPIS restaurant on the waterfront in San Francisco and was the Executive Chef of ARCADIA at the Marriott Hotel in downtown San Jose. 

His accolades include a "Rising Star Chef Award of Excellence" for the San Francisco Bay Area and multiple three star reviews in two major cities within the continental United States.

MERLE G. HAUGHEY, PROPRIETOR

Merle Haughey attributes her passion for cooking to her Asian roots, "I grew up in a household where my Dad was always cooking something delicious.  On Sundays, sumptuous food was always the focus of family gatherings.  We experimented with food from across oceans; exotic flavors were always a welcome fare."

Merle grew up in Hawaii, the source of her aloha spirit. She has also lived in England, Paris, Singapore, and Hong Kong with her husband John, an executive and entrepreneur of international proportion. Her extensive globetrotting fueled her delight in all things culinary. Eventually, Merle's love of gastronomic delights led to courses at the prestigious California Culinary Academy San Francisco, where Olio seeds were sown.