This native of the region trained with Chef Alain Ducasse and worked in the kitchens of the Casino de Monte-Carlo, the Sporting Monte-Carlo and the Buddha-Bar Monte-Carlo... before moving abroad to discover other culinary cultures and other skills. But when you have an attachment with Monaco, you always come back. For more than 20 years, Richard Rubbini has put all his talent and love of cooking at the service of the clients of Monte-Carlo Société des Bains de Mer. Today, the Chef is in charge of the kitchens at the Casino de Monte-Carlo, the Salon Rose and the Train Bleu. We talk with him about this new adventure, his philosophy in the kitchen and his impressive career.

"I love the local cuisine. But I also love working with spices and mixing them with Riviera cuisine" -R.R