Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurant kitchens across Rye. When you dine-in, pick-up or call for delivery these are the folks working hard for you, your friends & family and your taste buds.
Today we meet Raffaele Ronca of Rafele Rye.
Your Name: Raffaele Ronca
Your Role: Executive chef and owner
The name of your restaurant: Rafele Rye
MyRye.com: Describe yourself in one word:
Ronca: Friendly caring human
How long have you been a chef at Rafele?
Ronca: Since 4 years ago
Previously, where did you work?
Ronca: Before I opened the restaurant in Rye, I operated just a restaurant in the City [New York City] with the same name.
What and when was your first paid job?
Ronca: My first job in a restaurant was 31 years ago when I was 19 and moved to the US from Italy in 1990.
Describe your path to becoming a chef.
Ronca: I have a passion for food, I have a passion for my country, Italy, that I want to share, and I have a passion for people.
What are three attributes that make someone a good chef?
Ronca:
- Knowing how to combine ingredients
- Sourcing ingredients locally
- Being creative
Describe your restaurant’s clientele.
Ronca: My restaurant’s clientele in Rye is warm and friendly.
Describe the atmosphere of your restaurant:
Ronca: The atmosphere of my restaurant is very home feeling and cozy.
Describe the physical attributes of your restaurant:
Ronca: When you walk into my restaurant, there is a great bar on the left, a wine cellar on the right, and exposed brick ovens. The design is open concept.
Match a recommended meal with each season:
Ronca:
| Occasion | Recommended Meal |
| Warm summer evening | Artichoke hearts over arugula and parmigiano lemon dressing with grilled shrimp |
| Crisp fall afternoon | Nice butternut squash risotto with parmigiano |
| Cold winter day | Fish stew with pizza dough on top |
| Muddy wet spring night | Fried zucchini blossoms filled with mozzarella |
What is your favorite dish on the menu and why?
Ronca: I don’t have a favorite dish, it depends on the day and what I feel like eating. That would be like having a favorite child because they are all special to me.
What’s the most underrated day of week and time of day to enjoy your restaurant?
Ronca: Tuesday night at 6pm
Thanks Raffaele!
