Richard Capizzi '00 Memorial Scholarship

Pastry Chef Richard Capizzi ’00 crafted refined renditions of Italy’s classics: light, lush, and beautifully constructed. He was known for a highly attuned attention to detail and fine artistry. Richard worked in what might be called the golden age of pastry, when no well-regarded restaurant would ever be without a pastry chef and often a pastry department. Earlier in his career, before becoming pastry chef at Lincoln Ristorante, he was a pastry assistant at The Russian Tea Room, the pastry sous chef at the opening of Per Se and later pastry chef for the restaurant and Bouchon Bakery. He had stints at Le Cirque, Chef Jean Louis Palladin’s Napa Restaurant, The Royaume du Chocolat in Lyon and Monte Carlo’s Grand Hotel. With each position, he honed his craft, methodically perfected his skills.

Richard graduated first in his class at the Culinary Institute of America. He won the title of Pastry Chef of the Year, as well as gold medals for “Most Artistic Plated Dessert,” The Vatel Club’s “Technical Prize” and the Societe Culinaire Philanthropique’s Award for Exceptional Taste at the 14th Annual US Pastry Competition in New York in 2003. He was the youngest and the first pastry chef ever to sweep the entire competition. While at Per Se Dessert Professional honored Richard as one of the top 10 best pastry chefs in 2009. With him as pastry chef, Lincoln Ristorante was awarded two New York Times stars and one Michelin star.

In 2021 the covid pandemic led him to expand his pastry role and serve as executive chef at Lincoln. He undertook the challenge with his usual focus and determination. Due to his selfless nature, only those close to him knew that he had become ill with glioblastoma. He passed away in September 2022 at the age of 45, mourned by his wife Phyllis, daughter Felicia, and son Gianni, as well as all who knew him. Rich’s brother, Paul, runs the FOX technology department and helped tell his story (https://www.fox5ny.com/video/1157823) with Christal Young.

Richard is deeply missed by his family and friends. Through the establishment of this scholarship, the thoughtfulness Richard exhibited in life will continue, supporting culinary students in their educational journey and passion for food.