NYC Star Chefs to Honor Pastry Chef Richard Capizzi with Fundraiser Feb 19th

January 23, 2023, 5:36.35 pm ET  

Photo: Pastry Chef Richard Capizzi

Pastry Chef Richard Capizzi will be honored this February 19th with a tribute dinner and fundraiser at Lincoln Ristorante, where he practiced his craft for the last decade. A star-studded lineup of Chefs Thomas Keller, Shea Gallante, Jonathan Benno, Artem Orlovskyy and Chad Palagi will cook a sumptuous dinner in homage to their beloved friend, while Pastry Chefs Sebastien Rouxel, Stefanie Morgado, Kara Blitz, Katie Backlund and Scott Cioe will collaborate on desserts.

Photo: Chefs Chad Palagi (left) and Thomas Keller (right)

Chef Capizzi’s tragic passing this past September left the culinary community stunned and bereft. The vibrant and dynamic Capizzi suffered from glioblastoma, an aggressive type of brain cancer.   The evening will celebrate Chef Capizzi’s life and legacy and the enormously positive impact he had on those around him.  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.

Chef Cabrizzi's Desserts 
Tortini di Cioccolato and Pastry with Figs (Photos: Evan Sung)


“Richard was a tremendous talent and 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.

Photo: Lincoln Ristorante (Photo: Noah Fecks)

The February 19th tribute includes a cocktail hour followed by lavish six-course dinner with wine pairings. Priced at $1250 pp all-inclusive of beverage, tax and gratuity, all proceeds will go to the Capizzi family.  Cocktail Hour at 6 pm with dinner to follow at 7 pm Dinner at Lincoln Ristorante, 142 West 65th Street, New York, NY 10023


Chickpea Panelle, Smoked Eggplant Purée, Pomegranate
Risotto Al Salto, Black Garlic Aioli, Crispy Garlic Chip
Smoked Sable Fish, Pastrami Spice, Cauliflower Panna Cotta
Beef Tartare, Feuille De Brick, Chives
Duck Presse, Dates, Marsala Onions, Pistachio

Lanson Rosé Champagne, Big Easy Capizzi Cocktail

Potato Torta, Hen Egg Mousse, Black Truffle
Chef Artem Orlovskyy

Lanson Rosé Champagne, Big Easy Capizzi Cocktail

Japanese HamachI
Regiis Ova ossetra caviar, with green apple and cucumber
Chef Thomas Keller and Chef Chad Palagi

Feudi Di San Gregorio ‘Cutizzi’ Greco di Tufo ‘21

Rigatoni with Octopus “Fra Diavolo”
Housemade rigatoni with San Marzano tomato, octopus, Calabrian chili and guanciale
Chef Shea Gallante

Cecchi Coevo Toscana IGT ‘13

Red wine braised beef short rib, cavolo nero, Marsh Hen Mills polenta, shaved black truffles
Chef Jonathan Benno

Il Poggione Brunello di Montalcino ‘17

Noisette Chocolat
Milk chocolate crémeaux, praline croustillant and hazelnut nougatine
Chef Sebastien Rouxel

Lanson Brut Champagne, L’Aperitivo Nonino, Amaro Nonino Riserva

Chefs Stefanie Morgado, Kara Blitz, Katie Backlund, Scott Cioe

For more information, visit


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