Rica Rances


About Rica Rances

Ricaszandria Rances began her passion for cuisine as a young child growing up in Manila, Philippines. Filipino culture is deeply rooted in its unique cuisine and is part of everyday life. Sharing cooking duties with family members, Rica was able to form a strong connection for showing affection through cooking. It was always certain for her that she wanted a career in the culinary industry. In 2016, Rica received an Associates in Culinary Arts from the Le Cordon Bleu College of Culinary Arts in Scottsdale Arizona. During this time, she had the opportunity to be mentored by Chef Jon-Paul Hutchins. Rica also was given a student teaching position in which she helped refine the skills of other students, and also, led a community class introducing basic culinary skills to members of the community. Before completion of her degree, Rica was able to break into the scene by working under established Chefs such as Chef Kevin Binkley of Binkley’s and Café Binks, Chef Cory Oppold of Atlas Bistro and Roberto Madrid of SumoMaya. Other exciting collaborations include special event dinners with Guy Fiery and Robert Irvine at Sanctuary Scottsdale with Chef Beau MacMillan (2014, 2015), and during the Taste Of NFL (Superbowl 2015), Chef Tako Sato of Nobu 57 New York . Rica currently is contributing to the success of The Parish by applying her lifelong passion and commitment to excellence. Rica is excited for the future of Tucson Arizona as a culinary powerhouse. She continues her culinary journey adhering to a personal motto, that being, “Food has the magical power of bringing people of all walks of life together no matter the circumstances”.