About
Chef Ricardo Heredia comes to the culinary team at InterContinental San Diego as Chef de Cuisine, bringing with him numerous accolades and experience in ventures across the globe. At the helm of both Garibaldi, the Sardinian and Sicilian inspired bayfront rooftop restaurant located within the hotel, and Vistal, the Baja California inspired restaurant also located within the InterContinental San Diego, Ricardo has a passion for innovation and sustainability that is seen in both restaurants. A creative leader, Chef Ricardo reinvigorates the menus at both concepts through inventive, visually stunning presentations and signature dishes.
Prior to joining the culinary team at InterContinental San Diego, Chef Ricardo has worked alongside celebrity chefs Mary Sue Miliken and Susan Feniger, and has worked closely with revered Chef Jose Andres, serving as Executive Chef at Andres’ Vegas concept, China Poblano. Passionate about using food for good, Chef Heredia’s was also a part of the five person team at Think Food Group who created systems and executed food for 3 million people after the devastating Hurricane Maria in Puerto Rico in October of 2017.
Garibaldi
Coming in to Garibaldi as Chef de Cuisine, Heredia cites Sardinian and Sicilian culture as the core influence of Garibaldi’s menu, recounting that, “Our ingredients are always at the forefront; and showcasing San Diego’s fisherwomen and men in our offerings helps drive the stories of these two Islands.” In developing these menus, Chef Heredia hopes to evoke memories for those who have been to this region and create new ones for those who want a unique experience.
Awards and recognitions (partial list)
-Best Overall Dish, Japan Society of San Diego & Tijuana’s annual Sake Festival (2012)
-First Place Dish, San Diego County Fair Bacon Fest (2013)
-World Bacon Champion, World Food Championships (2013)
-World Food Champion, World Food Championships (2014)
-Winner, Avocado Madness by Avocados from Mexico X Chef’s Roll (2015)
