Book: Ennio Riga Chef of the Stars

Chef Ennio Riga
A Legacy to be Celebrated 1938-2016

Ennio Riga beloved Chef, Father, Husband and Friend went home to be with the Lord in February. His last dying wish was for his Legacy to live on. He dreamed of writing a book to share with the world.

Before Ennio died he spent time drafting his stories and recording video to capture his story in his own way. At this time we are raising money to make my fathers last dying wish come true. 

The money collected for this project will go to hiring a writer and getting the book self-published.  This book will be a beautiful memoire of his life. This would mean so much to Ennio as he spoke about doing this book with such passion. He spoke about this for as long as I can remember. 

A portion of any proceeds from this project will go to Feed the Starving Children. My Dad always wanted to help children in need and this will also give us a chance to do that. 

All donators will be  emailed an eBook once the project has been completed.

Thanks in advance to all who donate.
Ennio's memory lives on. 
With Love
Julie Riga  and  Debbie Riga

Here is short biography. 
Ennio Riga was born in a small village north of Venice.  It was a humble existence, with parents as farmers at a time, during World War II, when there wasn’t much to be had.  But what little he had he shared.  Stealing eggs from his own mother’s table to give to the prisoners of war at the near by camp, Ennio decided that he would always find some way to feed people.  He didn’t have visions of grandeur at that time, or dream of cooking for stars, Presidents, and Kings and Queens.  He thought of those prisoners of war who where literally starving.  If that isn’t motivation or passion, I don’t know what is. 

His career first began in Switzerland, working at Hotel La Palma, then serving aboard the Orient Express.  Later he worked in England at the Imperial Hotel and then on the famous ocean liner Queen Elizabeth I. 

Since his days in Italy as a child, when he met American soldiers who were fighting to protect his village, Ennio had the dream of coming to America one day.  He finally did and after a time in Cleveland, he moved to New York City to work at the Waldorf-Astoria.  Ennio had truly arrived, but he still kept his humility, always thinking of how to welcome anyone an everyone to his table.  That charm lead him to work tableside at Resorts Internationals in Atlantic City, where he personally cooked for the most famous clientele.  He simply asked people what they liked and gave it to them in the most exquisite way possible.  Cuisine, for Chef Riga, is like a religious experience, where it’s not merely enough to pray, but you’ve got to have a divine moment.  The mystery, or course, is the Chef’s secret, but he willingly shares the small miracles in every plate.