Riccardo Parisi was born in Naples in 1963, and his journey in the hospitality industry began at a young age. He owned and managed numerous successful ventures in Italy, steadily cultivating his expertise over the years. His pursuit of knowledge led him to enrol in food and beverage courses at L’Ecole de Lausanne, collaborate with Michelin-starred chefs, oversee five-star hotels, and participate in various international events.

In 1992, during a vacation in Antigua, he stumbled upon the enchanting Non Such Bay. Instantly captivated by the picturesque surroundings and the potential of Harmony Hall, he embarked on a new and prosperous venture. A decade later, he returned to Italy, where he acquired and meticulously restored a quaint 16th-century hamlet in Umbria. It took five years to complete the restoration and unveil his boutique hotel. Since 2014, he has been at the helm of a consulting company catering to luxury hotels, cruise companies, and restaurants.

In 2022, he had the honour of contributing to the launch of “The Reef Restaurant” on Green Island. Antigua represented more than just another consulting opportunity; it was a chance to reconnect with friends and Chef Tim, evoking cherished memories. Moreover, the prospect of opening a restaurant on a pristine island, one of the world’s most incredible locations, was a thrilling challenge. He enlisted the talents of Chef Tim from his culinary academy in Umbria and Chef Guarino to create a unique culinary experience.

At the core of Riccardo’s food and hospitality concept lie passion, consistency, modesty, quality, and an unwavering attention to detail. He crafts each recipe with a select few ingredients, preserving their original flavours and prioritizing locally sourced, fresh products while respecting tradition. Simultaneously, he embraces innovative techniques and health-conscious choices. To ensure quality and sustainability, he opts for small, daily menus—a testament to his commitment to excellence.