Chef Richard Corbo
New York Giants
Tribeca Grill375 Greenwich St.
New York, NY 10013
Richard Corbo joins Tribeca Grill as just the 4th Executive Chef in the storied restaurant’s 25 year history. He has worked from coast to coast at prestigious destinations and with renowned chefs, and brings a wonderful touch to the Grill’s robust, contemporary cuisine.
At Union Square Café, Richard worked the grill early in his career, earning valuable experience while enjoying the interplay of Chef Michael Romano’s traditional Italian inclinations and more refined global techniques.
In San Francisco, as Chef de Partie at Restaurant Gary Danko, Richard quickly assumed a lead role and nurtured his passion for the beautiful ingredient-driven cooking of California.
In 2007, he was selected to open the Venetian-inspired Ducca, showcasing his urban, modern take on regional and rustic Italian food. The San Francisco Chronicle awarded Ducca 3 Stars, and named Corbo one of its 5 Rising Star Chefs of 2008. He was also a semi-finalist for the James Beard Foundation's Rising Star Award.
Returning to New York City in 2011, Richard became the Chef de Cuisine of the Standard Bar & Grill, working alongside Chef Dan Silverman, and honed in on a NYC bar and grill style of cooking. He also helped Silverman relaunch the restaurant at the Loews Regency Hotel, famed for its power breakfast scene.
In 2015, Richard joined Drew Nieporent at Tribeca Grill to continue the restaurant’s tradition of contemporary cooking, paired with a world-class Grand Award-winning Wine List, as recognized by the Wine Spectator. Chef Corbo’s straightforward, savory and satisfying cuisine reaffirms Tribeca Grill’s standing as one of NYC’s longest running and most beloved dining experiences.
Chef Richard Corbo's Menu and Wine Pairing
Veal and Ricotta Meatballs
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