german rizzo of manhattan on Life, Lessons & Legacy

We’re looking forward to introducing you to german rizzo. Check out our conversation below.

Good morning german, we’re so happy to have you here with us and we’d love to explore your story and how you think about life and legacy and so much more. So let’s start with a question we often ask: Would YOU hire you? Why or why not?
hard working, and loyal person, that’s why I will hire myself anytime

Can you briefly introduce yourself and share what makes you or your brand unique?
Born and raised in Turin, in the Piedmont region of Italy, Chef and Owner German Rizzo grew up around the culinary inspirations and authentic flavors Italy has to offer. His culinary career began early as it was inspired by his love and respect for the quality and tradition of his Southern Italian roots. After graduating from the Culinary Art School U. Ubertini in Turin, Chef Rizzo sought opportunities to further develop his creativity in other parts of Italy, Denmark, Sweden and Canada. With his newly developed knowledge, refined culinary techniques, and desire for more, Chef Rizzo came to New York. Here he worked for the renowned Cipriani group, but soon after opened his own restaurant in Astoria Queens, Vite Vinosteria. With his varied knowledge in cuisine and a passion for food, Chef Rizzo was eager for more, that’s when he opened Plado Tasting bar in 2019 in New York City, and Chef Brand Ambassador for “Pasta Rummo” and “Pomodori Mutti”

Amazing, so let’s take a moment to go back in time. What did you believe about yourself as a child that you no longer believe?
naive, I born as naive person than growing up I start to study the ppl around me

When did you stop hiding your pain and start using it as power?
when I left my own country

Next, maybe we can discuss some of your foundational philosophies and views? What would your closest friends say really matters to you?
carrier and family

Before we go, we’d love to hear your thoughts on some longer-run, legacy type questions. If you retired tomorrow, what would your customers miss most?
the passion for the food and the dishes I create

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