Executive Chef Richard Diamonte
Richard DiamonteExecutive Chef | The Grand Tier
Richard Diamonte is the new Executive Chef of The Grand Tier Restaurant at the Metropolitan Opera House. With an elegant fine dining style developed over seven years working with Jean-Georges Vongerichten, followed by a year helming his own restaurant in downtown Manhattan, Ken & Cook, Diamonte is a master of technique, finesse, timing and quality. His style of contemporary American cuisine delivers vibrant flavors with polished presentation.
Growing up in North Jersey in a household where dining out was a frequent occurrence, Diamonte developed a taste for the restaurant business and exploring cuisines at a young age. Exposure to the restaurants that his father owned led to Diamonte’s eventual pursuit of a culinary degree in New York. Right out of school he gained a coveted position at Jean-Georges Vongerichten’s Mercer Kitchen, followed by several years of promotions culminating in the role of Executive Sous Chef at the four star flagship restaurant Jean Georges. His goal today is to present the same high standards of quality and execution, while adding his creative touch, to The Grand Tier.