Chicago, IL (February 20, 2023) – Virgin Hotels Chicago is thrilled to announce Executive Chef, Mike Alaridi, who will oversee the entire culinary operation from Miss Ricky’s to Cerise. Born and raised in Syria, Alaridi was first introduced to the culinary world by watching his mother cook their family meals from scratch, only using whole ingredients from their backyard garden. Growing up in a household that prioritized healthy foods laid the foundation for Alaridi’s culinary ethos of using the freshest ingredients and preparing them in ways that heighten their flavors.
“The food you grow up eating is the best food you’ll ever have,” says Alaridi. “I watched my mother cook over open fire my entire life. When you use old world techniques, cooking becomes a whole experience that engages all of your senses. The smell of the fire, the crunch of fresh bread…that brings me back to my childhood and some of my fondest memories.”
At the early age of fourteen, Alaridi stepped into his first professional role at Bawabet Dimashq, the largest restaurant in the world capable of serving over 6,000 people at one time. What started as a passion quickly transitioned into a career as he developed his culinary skills while learning how to efficiently operate a massive establishment. After three years, Alaridi decided it was time for a change and moved to Nicosia, Cyprus to continue to pursue his passion in hospitality. In 2011, he joined Faloremo Trading as the Italian Executive Chef. During his time with the catering company, Alaridi traveled all throughout Europe learning a variety of cooking techniques and cuisines. With an emphasis on Italian fare, Alaridi spent over a year training in Sicily learning how to make pasta from scratch as well as other authentic Italian cooking styles and dishes.
“Knowing where your ingredients are sourced from is so important. I have a responsibility to our guests to serve them real and whole ingredients. Their health is in my hands,” says Alaridi. “Everything I place on a menu is made from scratch.”
Alaridi’s dinner menu at Miss Ricky’s features Southern Italian fare with a focus on Sicilian-style cooking techniques. Stand out dishes include wood fired pizzas and breads, pappardelle bolognese made with a pork, beef, and veal blend from Linz Heritage out of Calumet City, IL and pasta made fresh each day with flour imported from Naples, Italy. Additionally, the new menu also features lighter items such as the roasted beet salad which includes pistachios imported
directly from Turkey and goat cheese sourced from Prairie Fruits Farm & Creamery in Champaign, IL. Later this Spring, Alaridi and his team will launch an onsite culinary garden to add fresh herbs into his dishes as well as to enhance the bar program at both Miss Ricky’s and Cerise.
Miss Ricky’s is open daily and offers breakfast, lunch and dinner. Reservations are not required, but are encouraged and can be made at https://virginhotels.com/chicago/dine-and-drink/miss-rickys/.
