Executive Chef Rick Argoso
Originally from Toronto, Canada, Executive Chef Rick Argoso recognized his culinary passion at an early age. After attending Humber College, Argoso made his culinary debut as an apprentice at the InterContinental in Toronto.
Following his apprenticeship, Executive Chef Jack LaMont noticed Rick’s passion and hard work and promoted him to Junior Sous Chef, and eventually was given the opportunity at the InterContinenteal Cleveland as Banquet Sous Chef under the Executive Chef Didier Montarou. After learning the banquet side of the kitchen, Argoso was eager to learn more in the kitchen where he was given the opportunity to become the Chef du Cuisine at Table 45. While studying under award winning Chef Zack Bruell, he oversaw the high profile, cosmopolitan Table 45. In 2008, the ‘Silver Spoon Award’ for Best New Restaurant was awarded to Table 45.
In 2010, Executive Chef Luc Dendievel gave Argoso the opportunity to become the Banquet Chef at the historical Willard InterContinental Washington D.C. Here, he was able to showcase his passion for international cuisine he acquired studying under previous award winning chefs. During this time, he managed kitchen staff, and personally oversaw the menus and presentation of his globally inspired cuisine in the 20,000 sq. ft. Meeting and Banquet Space. At this location he personally served various heads of state, diplomatic leaders, and royal delegations from around the world. In 2013, he was given the opportunity to create menus that were presented at the Presidential Inaugural Banquet.
Chef Rick Argoso is passionate about making an impact in the community, by offering not only a revamped Spats’ Menu, but partnering with local farmers and companies to bring the freshest ingredients as possible.