Ricardo Heredia :: CHEF'S ROLL :: The Professional Chef Network

Ricardo Heredia

Constant elevation, precise execution and inspiring for inspiration.
Chef's Roll presents: Chef's Plate 3 #AvocadoMadness: Chef’s Plate, our ultimate traveling competition, returns to San Diego on April 6th, 2015 at Kitchen 4140. It will be a head-to-head cooking competition between the finalists of our Avocados From Mexico sponsored Avocado Madness. We started with 64 chefs competing to make it to our final two chefs: Ricardo Heredia and Dorian Southall.
San Diego Cellars. San Diego, CA
Chef Consultant
Neighborhood House Association. San Diego, CA
Consulting Chef
Planet Rooth Design Haus. San Diego, CA
Cest Tout. Oak Wood, OH
Sous Chef
SITCA. Ko Samui, Thailand
Culinary Student
The Happy Greek. Columbus, OH
Executive Sous Chef
The Benjamin & Marian Schuster Performing Arts Center. Dayton, OH
Executive Sous Chef
KM Consulting/Education. San Diego, CA
Executive Chef/ Owner
World Food Championships. Las Vegas, NV
2014 World Food Champion
Daytona Beach Community College. Daytona Beach, FL
BFA program
NFSMI & USDA Chefs Move to School. Instructor course completion
Valrhona Chocolate. Los Angeles, CA
Course completion
Eclipse Restaurant. Centerville, OH
Executive Chef
Kings Hawaiian Bread Co.. Recipe development
Union Tribune: San Diego. San Diego, CA
Super Diner Contributor
Scratch Culinary Education. San Diego, CA
Co-founder / Head Chef
Alchemy Restaurant Group. San Diego, CA
Executive Chef
Kitchen management
Competition judging
Food industry consulting
Menu development
P&L management
Recipe development
TV/radio guest appearances
Multicultural cuisine
Recipe development
BOH operations
Food/menu costing
TV/radio guest appearances
I consider myself a student of nature. In love with products surrounding me in San Diego and Baja Mexico. Inspired by my childhood and travels, Ricardo specializes in modern Mexican, South East Asian and American cuisine.

  • Avo Madness

  • mini doc kenmore

  • Kenmore dinner

  • smarts farm

  • Chef Ricardo

  • Bass with amaranth and carrot caviar

  • Mckinley class

  • Duck Noodles

  • Bacon salt kenmore

  • Ricardo Heredia shares his flavor

  • Chef Ricardo Heredia of Alchemy

  • 2013 World Bacon Champion Ricardo Heredia

  • Chef Ricardo - The Alchemist
Food Network 2015
Pacific Magazine December 2015
40 under 40 awards
San Diego Magazine "Inspirational Leader of the Year Finalist"
Discover S.D. "neighborhood dining"
Eater 38 Essential San Diego Restaurants
Top 10 San Diego Restaurants
Discover S.D. "Alchemy"
Best Restaurants 2012
Union Tribune "Cooking with Kids"
The Eater "Eating Beyond Comfort Zones"
Discover S.D. "Healthy Restaurant Dishes"
S.D. Eater "Miracle Berry"
Union Tribune Keeping Up with The Superdiners
Epoch Taste
The Star
City Beat "Plate Presentation"
Mad Hungary Women
Whole Foods Collaboration
Serious Eats
Food Network
Torrey Pines
City College Marisa Holmes Blog
Barrel Smoker Dinner Series
Montage Magazine
The List
Vegetarian Tasting Menu
West Coaster
Trip Advisor
USA Today
Heredia’s Plan Simple for 2015 WFC – “Win Again”
Avocado Madness Recap
Master Chef Junior 2015
FOXNews.com, December 2014, Celebrity chefs dish on the perfect holiday menu
lick-the-plate.com/radio 2013
top-ten-restaurants-san-diego 2011
chuck-s-eat-the-street-hones-on-simply-delicious-san-diego 2014
.westcoastersd.com/tag/ricardo-heredia/ 2013
Edible San Diego, 2011, In Season Interview: Chef Ricardo Heredia of Alchemy
World Food Championships, 2013, RICARDO HEREDIA
The Braiser, The Top 10 Chefs You Need To Know In San Diego
UT San Diego, 2014, Redemption in the kitchen Alchemy chef Ricardo Heredia's young chefs get the nurturing he missed
UT San Diego, 2014, SD chef featured on new TV cooking competition Ricardo Heredia competes in the World Food Championships -- and wins
Eater: San Diego, 2014, Where Chefs Eat With Alchemy's Ricardo Heredia
UT San Diego, November 2014, San Diego chef wins $100K in global cook-off
Ricardo Heredia
Ricardo Heredia
Los Angeles, CA
United States

Kitchen Mafioso
Chef / Educator

My fascination for food began very young when my father taught me to cook eggs basted in lard. Watching the physical change, the sounds and of course the smell enthralled me. I began practicing in my abuela's kitchen learning mexican cuisine and experimenting on my own, much to her dismay. My first restaurant job was at 15 and by age 23 I honed my skill under the guidance of Chef Steve Current at Current Cuisine and Catering in Yellow Springs, OH. I began my exploration of international cuisine, baking, pastry and the quest to become a Chef. The next few years I opened three restaurants, two in Yellow Springs and The Happy Greek in Columbus where I truly learned Mediterranean and Middle eastern cuisine under Egyptian Chef Mohamad Hassan. From there I experienced opening my first multi-million dollar operation at Citilites in the Benjamin and Marion Schuster for performing Arts under Chef Jayson Lewellyn, who's focus was Japanese French fusion. As executive Sous Chef the Chef's changed and I had the pleasure to work under Chef Keith Taylor of Pacchia. After a stint at Cest Tout as Sous Chef under French Chef Dominique Fortin I honed my skills in the brigade system and knowledge of French sauces and led me to Eclipse Restaurant for my first Executive Chef position. I came to San Diego in 2008 where I met my business partners and opened Alchemy Restaurant. I now have started a consulting company KM Consulting and Scratch Culinary Education. Helping business evolve and teaching the next generation of young Chefs.