A Tribute Dinner for Late Pastry Chef Richard Capizzi

Richard Capizzi, c/o Lincoln Ristorante

On Sunday, February 19, late pastry chef Richard Capizzi will be honored with a tribute dinner and fundraiser at Lincoln Ristorante, where Capizzi worked on his craft for more than a decade before tragically passing away due to an aggressive form of brain cancer known as glioblastoma (GBM).


Coming together for the event is a stellar lineup of chefs including Thomas Keller, Shea Gallante, Jonathan Benno, Artem Orlovskyy and Chad Palagi, who will prepare dinner in honor of their dear friend. Chefs Sebastien Rouxel, Stefanie Morgado, Kara Blitz, Katie Bucklund and Scott Cioe will be preparing desserts.

All proceeds from the event will go to Richard Capizzi’s wife, Phyllis, and their two children. A scholarship will also be launched in Capizzi’s honor at his alma mater, The Culinary Institute of America.

“The evening will celebrate Chef Capizzi’s life and legacy and the enormously positive impact he had on those around him,” details an event press release. “Capizzi was a rare expert in all the pastry arts: a gifted baker, confectioner, chocolatier and maker of gelato and sorbetto. Yet it was his teaching, leadership, camaraderie, generosity and grace that made him beloved to those whose paths he crossed.”

Capizzi’s Tribute Dinner was conceived by Delaware North’s Patina Restaurant Group, which operates Lincoln Ristorante and The Grand Tier Restaurant in Lincoln Center’s Metropolitan Opera House. The dinner will include a cocktail hour followed by a six-course dinner with wine pairings. The event is priced at $625 per person and is all inclusive of beverage, tax and gratuity, with all proceeds going to the Capizzi family.

Capizzi graduated first in his class from The Culinary Institute of America. In 2003, he won the title of Pastry Chef of the Year, as well as gold medals for “Most Artistic Plated Dessert,” The Vatel Club’s “Technical Prize” and the Societe Culinaire Philanthropique’s Award for Exceptional Taste at the 14th annual U.S. Pastry Competition in New York. While Capizzi worked at Lincoln Ristorante, it was awarded two New York Times stars and one Michelin star.


“Richard was a tremendous talent and a tremendous human being who graced our teams at Per Se and Bouchon Bakery. We owe to Richard how we make our Bouchons, how we make our confections, and so much else at the bakery. His legacy is everywhere,” said Thomas Keller.

To learn more about the dinner and see the full menu, click here.

For more information on the Culinary Institute of America scholarship, click here.

Lincoln Ristorante is located at 142 West 65th Street between Amsterdam Ave. and Broadway.


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