Virginia Gazette News |

New chef at The Williamsburg Winery adding his own touch

JAMES CITY — Growing up in Italy, Riccardo Rinaldi developed an appreciation for growing and eating fresh foods thanks to his father, Alessandro, an accountant who harvested his own fruits and vegetables and made his own olive oil and wine.

“We had a big field with olive trees, fruit trees and grapevines,” said Rinaldi, who started as the new executive chef at The Williamsburg Winery’s restaurant, Gabriel Archer Tavern, in May. “I spent weekends in the field helping him and became accustomed to growing and picking fresh fruits and vegetables. I was also fascinated by the whole process of making olive oil. That all jump-started my interest in cooking.”

Rinaldi later honed his skills at the Ferdinando Martini culinary school and worked in hotels and at an olive oil factory near his hometown of Montecatini Terme before moving to the United States in 2005. With more than two decades of cooking experience in Italian, French, molecular and other cuisines, he worked at various restaurants in the Washington, D.C., area, including the Michelin-star establishments Minibar, Bresca and Jont before he and his wife, Amber, relocated to Williamsburg.

“We would visit Williamsburg and The Williamsburg Winery often, so we have known the place for some time,” he said. “When this opportunity came along, we felt it was the right moment to move.”

Rinaldi’s goals as the new executive chef are simple: to build a strong team while creating flavorful dishes with fresh ingredients, as well as have the ability to source fresh ingredients just like his father did.

“That is our working goal,” he said. “We are changing up a few of the dishes we offer here. I am looking forward to putting my own touch into the food.”

In welcoming Rinaldi to the winery, Chief Operating Officer Michael Kokolis said Rinaldi would help Gabriel Archer Tavern continue the tradition of “delicious simplicity.”

“We are excited to welcome Chef Riccardo Rinaldi to our team,” Kokolis said in a statement. “His extensive background and passion for both oenology and the culinary arts pair perfectly with our commitment to providing unique and exceptional dining experiences.”

Rinaldi’s dishes will be showcased later this month when The Williamsburg Winery presents “An Evening Al Fresco with Chef Riccardo Rinaldi,” on July 23 beginning at 6:30 p.m. The event, which is sold out, will feature a four-course dinner with wine pairings, including the winery’s new release, the 2023 Wessex Hundred Albariño.

While the menu is still being finalized, Rinaldi said the meal will likely include dishes featuring burrata cheese, octopus, a paella and fresh peaches.

“I’m really looking forward to our guests enjoying a nice dinner outside overlooking the vineyard and having them just sit back and relax, sip wine and enjoy some great food,” Rinaldi said.

His plan for Gabriel Archer Tavern, as well as other dining areas on the Wessex Hundred property, is to create seasonal dishes that complement the wines. He also hopes to bring oysters back to the menu. A few years ago, the tavern hosted a popular “Wine and Brine” lounge during oyster season.

“We definitely want to incorporate more seafood,” he said. “We want to grow this place to be, culinarily speaking, a different experience almost every day of the week. That is what we want to achieve.”

Brandy Centolanza, bcentolanza@cox.net