Saltbox Seafood Joint | Durham, NC
A home economics course in high school turned Ricky on to the world of food and cooking, and the New Bern native’s upbringing in Germany as a “military brat” exposed him to global cuisine. An aspiring illustrator, he turned creative energies to the culinary arts while exploring the world as a cook in the U.S. Army for seven years.
Ricky has cooked in Washington, D.C. (Galileo with Roberto Donna, Vidalia with Jeffrey Buben, and Equinox with Todd and Ellen Gray), Chicago (Frontera Grill, Charlie Trotter’s, and Tru), and Paris (Apicius with Jean-Pierre Vigato, Le Cerf in Alsace with Michel Husser, and Le Violin d’Ingres with Christian Constant). Featuring daily-caught fish, the tiny but mighty Saltbox Seafood Joint has been featured in Saveur, Garden & Gun, and Travel & Leisure, among many others.
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Ricky is participating in the Grand Tasting on The Green on 10/21.