A million meals and more than two decades later, Jonathan Benno can still recall sitting at a picnic table, by the side of a busy road in Bangkok at 2 a.m. with a small group of renowned chefs, all from Michelin-starred restaurants like The French Laundry and Protégé. But the former Lincoln Ristorante executive chef, now the culinary director for Apicii, remembers one chef in particular: Richard Capizzi.
“It’s a 23-year friendship,” Benno said. “He was one of my closest friends. I’m little choked up. Richard was the most talented pastry chef I worked with.” Capizzi passed away last September after battling brain cancer. He was 45. Capizzi leaves behind a wife, Phyllis and two children. He will be honored this Sunday at Lincoln Ristorante with a six-course tribute dinner prepared by his former colleagues and friends.
