Ricardo Alvez

Chef Ricardo Alvez, also goes by Ricky, originally comes from Chillan, Chile. He has been in the Vail Valley since 2022 after wanting to find new growth and challenges both professionally and personally. He fell in love with the mountains, people, and lifestyle. He had a brief sabbatical back in South America but realized this was the place he wanted to be to continue building his career. Simply put, it felt like home.

Chef Alvez studied at the Culinary Arts at Universidad Santo Tomás in Concepción, Chile. Later, he completed a Restaurant Management studies program at Mausi Sebess in Buenos Aires, Argentina, where he developed a stronger understanding of hospitality, leadership, and restaurant operations.

He has been working in professional kitchens for more than 7 years where he started in Chile at Casa del Barrio. Here he learned the importance of teamwork, consistency, and respecting every ingredient. He later moved to Argentina to work at Trattoria Olivetti where he developed a deeper appreciation for Italian cuisine and handmade pasta. Since moving to Colorado, he has worked at Vail Resorts and most recently Vin48 in Avon. Every kitchen has. Shaped him in a different way and helped him grow, not only as a cook but as a leader.

When asked what got him interested in restaurants and what brought him to Sweet Basil, Alves states;

“Cooking has always felt natural to me. I love the energy of a busy kitchen, teamwork, and the feeling of creating something that brings people together. No two days are ever the same, and that's one of the things I enjoy most about this profession.

I'd heard about Sweet Basil long before I applied. Its reputation, standards, and culture made it a place I genuinely wanted to be part of. When the opportunity came, it felt like the right next step in my career.”

He is grateful for every kitchen, every mentor, and every teammate who has been a part of his journey. He believes there is always something new to learn, no matter how much experience you have. His goal is simple; keep improving every day, support the people around him, and create memorable experiences for every guest who walks through the door. He says “at the end of the day, great food is about people. If we can make someone's day a little better through what we do, then we've done our job.”

When he is not in the kitchen, you can find Chef outside in nature. Whether that is snowboarding, mountain biking, fishing, or just spending time outside, that is where he feels most at home. He also enjoys cooking at home, discovering new restaurants, trying new recipes, and spending quality time with his wife.

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