A pentalingual native of Venezuela, Ricardo Chaneton grew up amongst a mixture of European and South American cooking. After graduating from culinary school and following a short stint at Le Gourmet at InterContinental Tamanaco Hotel in Caracas, Venezuela, Ricardo embarked upon a year-long apprenticeship at the 3-Michelin-starred Quique Dacosta in Denia, Spain. These were his first forays into the world of fine dining, which opened the doors to his next career-defining moments in Menton, France.
After joining the 3-Michelin-starred Mirazur, the current no.1 restaurant from The World’s 50 Best Restaurants 2019, Ricardo became the Executive Chef of 1-Michelin-starred, Petrus at Island Shangri-La Hong Kong, where he spent almost 4 years leading an award-winning team from the young age of 28. At MONO, Chef Ricardo combines his modern French training from 3-Michelin-starred kitchens around the world with his personal nuances, introducing a single tasting menu centred around seasonal ingredients. Each course is a reflection of his curious nature, expertly executed with creative flair and by way of untrodden ground. Not only is MONO a culmination of his years of wisdom gained within fine dining, but a novelty playground where experiments of past, present, future and everything in-between come together.
JOAQUIN ELIZONDO HOURBEIGT
Joaquin started cooking early on at the age of 18 after his brother introduced him to the culinary world. He found an instant affinity and has made it his craft ever since. After attending the national culinary school in Argentina, he wasted no time. He began working with some of Argentina's most celebrated chefs, like Pablo Massey and Francis Mallmann, mastering the art of French and South American cuisine.
Following that he worked at Hyatt Hotels and Park Hyatt Buenos Aires, Duhau before moving to Paris to work at the 1 Michelin Star Park Hyatt, Paris Vendome under Chef Jean Francois Rouquette, this is where he further trained and expanded his horizons. With his move to Hong Kong, he became the Head Chef of Mercedes Me and led a large dedicated team. 12 years on, Joaquin feels more passionate than the day he began, now working in tandem with Chef Ricardo to bring MONO's elaborate revelations to the table.
"I come from a big family, 5 brothers and my parents. Home for me was very much centred around mealtime, as a family, we never missed a meal and those moments where we would collectively come together were very important. Along my culinary journey, I met Ricardo, but the timing was never right until now. As soon as he decided to open his own restaurant, I didn't even hesitate. His values and passion align with my ethos of food, the absolute joy of being able to provide an exceptional experience and great food to a guest is instantly rewarding."
Max has cooked in countries all over the globe and believes that travel is a crucial component of being an outstanding chef. It all began in his hometown of Dresden, Germany, at the age of 14. With guidance from his sister's boyfriend, he was quickly inspired to attend culinary school.
Soon after he helped open the doors to a 1 Michelin Star restaurant called Elements in Dresden. Under the guidance of Chef Stephan Miessner, where he explored culinary influences from South Africa, France and Japan. After moving to London, he worked his way up from Commis to Sous Chef at the Mandarin Oriental for Chef Daniel Boulud. His adventures then took him to New York, to the 1 Michelin Star Café Boulud, before going onwards to Paris for the opening of a contemporary Seafood restaurant called Giraffe. Now located in Hong Kong, Max brings a cultured command and finesse to the tables of MONO.
"At the age of 14, my sister's boyfriend taught me the basic skills of cooking, from then on, I was fascinated by watching people, like my mother, in the kitchen. Naturally, my work has taken me all over the world, I think it's important to experience new countries, cultures and especially the food culture so you can get a real taste of the flavours. It was 6 years ago that I met Ricardo at an event in London. His creativity and love for food continually inspires me, so I am elated to work under his guidance."
Mauricio is a veteran of the international Food & Beverage and Hospitality industry. His world-class experience helped cement some of the most celebrated restaurants across Europe and Asia Pacific, including El Bulli, Catalunya Singapore, Catalunya Hong Kong, Morty's Delicatessen Hong Kong, La Rambla by Catalunya, Wagyu Mafia Hong Kong and Rosewood Hotel Hong Kong. He spent the last 12 years as quite the global citizen, living and working in Mexico, Chile, Spain, Singapore and Hong Kong and travelled through many cities in between. Now he calls Hong Kong 'home', and after 7 years, he has spent more time here than in his native hometown. Passionate about big idea and small details, Mauricio embodies a part of the tremendous, ever-evolving creativity of MONO.
"I've always been fascinated by people eating and drinking. I consider myself lucky to be able to share special moments with our customers. They come to celebrate birthdays, anniversaries and important milestone, that makes us a part of them. One of the most exciting parts of our job is that we are storytellers, we help to translate the culinary vision of chefs and express that to our guests."
Lawrence has worked within hospitality and high-end restaurants for over 9 years. Truly dedicated to bringing the highest possible experience to the dining table, he has delighted patrons at famed establishments such as the Ritz Carlton, Octavium, Murray Hotel and Pop’n’ Jays. It’s his understanding of people and service with a smile that brings a warm reception to MONO.
“My passion for fine food has led me to work at venues that I truly enthusiastic and excited about. I enjoy the complex flavours of wine and take pleasure in introducing new wine and food suggestions to our guests.”
JOIN THE TEAM
At MONO, we are a humble family on the constant lookout for passionate, dedicated individuals to work alongside us. We pride ourselves in being a tight-knit team who continually strive for greater excellence. If you've got the hunger and drive to be a part of MONO's story, we welcome you to submit your CV for consideration.
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PEOPLE WE ADMIRE
Juan Luis Martinez
Chiho Kanzaki & Marcelo Digiacomo
Rafa Costa e Silva
RESTAURANTE HARRY SASSON