Rick Gencarelli

Chef, Owner
Rick Gencarelli


About Rick Gencarelli

Upon graduating from the Culinary Institute of America in New York, Rick spent four years as sous chef at Todd English's Olives. Rick moved cross country to San Francisco where he worked at both Rubicon and One Market restaurants. He crossed the continent once again to open Miramar Restaurant and Olives Restaurant in New York City. Later, Rick became the Chef at the Inn at Shelburne Farms, located on the non-profit environmental education center and working farm in Shelburne, Vermont. In 2009, Rick and his family moved to Portland where he opened Lardo as a food cart in September 2010, and now has three thriving brick-and-mortar restaurants.

Where I Go Out

At My Venues

$, Sandwiches,
"Eating my way through Lardo’s menu and finally tried their Pho’Rench Dip 👌Clearly a ‘why didn’t I think of that moment?’ 🤔#lardopdx #eatlocal #supportlocal #portland #EatingForTheInsta #eaterpdx @lardopdx"
Double burger
$, Sandwiches,
"What's better than a juicy burger topped with pork belly, Lardo sauce, and locally-sourced ingredients that's lovingly crafted by Rick Gencarelli?"
Porchetta sandwich
$$, Happy Hour, Outdoor Seating, Sandwiches, Southwest Portland
"Piquant gremolata and perky caper aioli balance a dangerously luxe affair. The sandwich is offered as a special, so make sure to call ahead to see if it's available."