A pentalingual native of Venezuela, Ricardo Chaneton grew up amongst a mixture of European and South American cooking.
After graduating from culinary school and following a short stint at Le Gourmet at InterContinental Tamanaco Hotel in Caracas, Venezuela, Ricardo embarked upon a year-long apprenticeship at the 3-Michelin-starred Quique Dacosta in Denia, Spain. These were his first forays into the world of fine dining, which opened the doors to his next career-defining moments in Menton, France.
After joining the renowned restaurant Mirazur, Ricardo became the Executive Chef of the restaurant Petrus at Island Shangri-La Hong Kong, where he spent almost 4 years leading an award-winning team from the young age of 28.
Music is one of Chef Ricardo’s passions in life. Growing up in his hometown, he enjoyed the vibrant sounds of Latin music, which played a huge part in his upbringing.
A novelty playground where experiments of past, present, future, and everything in-between come together.
At MONO, Chef Ricardo combines his modern French training from awarded kitchens around the world with his personal nuances, introducing a single-tasting menu centered around seasonal ingredients. Each course is a reflection of his curious nature, expertly executed with creative flair and by way of untrodden ground. Not only is MONO a culmination of his years of wisdom gained within fine dining, but a novelty playground where experiments of past, present, future, and everything in-between come together.
Latin America’s complex culinary heritage, elevated by technical mastery of French fine dining.
MONO offers a singular tasting menu encapsulating Latin America’s complex culinary heritage, elevated by Ricardo’s technical mastery of French fine dining. The seasonally-evolving menu is the product of Chef Ricardo’s passionate and creative approach. He enjoys taking up a challenge and doesn’t shy away from testing the boundaries. He weaves the perspective and experience of those of his peers and patrons to shape his ethos of an ever-evolving menu.
He and the team are passionate about doing their part in helping Mother Earth and they teamed up with Zero Foodprint, an international non-profit organization committed to building a renewable food system rooted in healthy soil.