Chef Tucker Ricchio first fell in love with cooking while helping her Nonna make fresh pasta and lasagna as a child. After graduating with a double bachelor’s degree, Chef Tucker decided to pursue becoming a Chef and received formal culinary education from Le Cordon Bleu. Aside from her Nonna, Chef Tucker credits her culinary skills to Chef Suzette Gresham, who mentored her from Butcher to Sous Chef at her Michelin-starred restaurant Aquerello. Chef Tucker loves sharing her passion for food (and truffles!) with her Truffle Shuffle guests. In passing on the tips and tricks she’s learned from her years in kitchens, she hopes to give her guests the tools to cook like professional chefs at home.