‘Subsequent Degree’ celeb chef Tucker Ricchio leaves Lira restaurant lower than 5 months after opening

The chef of the tv celeb Tucker Ricchio has left the favored and acclaimed acclaimed Campbell restaurant that launched earlier this yr with two businessmen from South Bay.

“He determined that it was time for Lira and I separated,” wrote the star of Homegrown, Native of San José, on social networks. “In new adventures!”

Because of a non -dissemination settlement, the house owners stated Friday that “they can’t say a lot in regards to the division.” The restaurant stays open for dinner from Wednesday to Sunday, with a cooking chef to the helm and new gadgets within the menu.

The diners had been publishing a 5 -star evaluation after a 5 -star evaluation because the elegant restaurant made its debut on January 31 with chef Tucker and its prime -level menu. This was the primary solo restaurant effort for the winner of the “Subsequent Degree Chef” by Gordon Ramsay (Season 2); He had additionally labored in kitchens with Michelin stars in San Francisco.

“Nothing much less beautiful,” a restaurant revealed in Yelp. “The meals was unimaginable. Very attentive service,” stated one other. And “one of the best expertise I’ve had right here in Campbell. I am unable to examine!”

Clients praised chef’s unique dishes: chamuscadas and hummus of brown butter, a dish that impressed the well-known difficult Ramsay, and the wealthy and fashionable Dubai cheese cake.

Even just one month in the past, a restaurant referred to as Lira “a terrific restaurant that’s ready for Michelin’s recognition.”

Then, sooner or later in current weeks, chef Tucker left it.

Since then, the opinions have been combined, with some diners complaining that some dishes within the menu had been exhausted early or weren’t accessible to order.

“Final weekend, we hardly had shortage in any respect,” Zachary Smith and Faisal Gowani stated in Friday’s assertion. “Sooner or later, now we have established our preparation system to deal with the scarcity we expertise up to now.”