Blending rigorous French techniques honed in Europe's top kitchens with his multicultural Latin American roots, he has elevated refined Latin American gastronomy in Asia. Since opening Mono in 2019, it has held one Michelin star (awarded 2022, retained through 2025) and climbed to No. 24 on Asia’s 50 Best Restaurants 2025, establishing itself as a beacon for innovative, ingredient-driven fine dining.

Early Life and Discovery of Passion

Born in Venezuela to a multicultural family—his mother Italian, grandmother Colombian, and grandfather Argentinian—Ricardo Chaneton grew up surrounded by a rich tapestry of European and South American flavors. Pentalingual and deeply connected to his heritage, he initially stumbled into cooking when his father, hoping to dissuade him from the profession, placed him in a pizzeria cutting tomatoes. Far from deterring him, the adrenaline rush of kitchen life hooked him instantly. He soon pursued formal training, starting professionally at Le Gourmet in Caracas's InterContinental Tamanaco Hotel.

European Apprenticeship and Mentorship

Chaneton's ambition led him to Europe, where he apprenticed for a year at the three-Michelin-starred Quique Dacosta in Spain. There, starting as a stagiaire, he rose quickly, forming a brotherly bond with the chef who taught him profound respect for seafood and ingredients. This paved the way for his defining chapter: seven years at Mirazur in Menton, France, under Mauro Colagreco. Joining when it held one star, Chaneton became the longest-serving chef, rising to head chef as Mirazur claimed three stars and the No. 1 spot on The World’s 50 Best Restaurants in 2019. Colagreco's mentorship was transformative—granting him a full-time contract, winter leadership of the restaurant, and opportunities to showcase his own vision.

Arrival in Hong Kong and Leadership at Petrus

In 2016, at just 28, Chaneton moved to Hong Kong as executive chef of the one-Michelin-starred Petrus at Island Shangri-La—the youngest ever in that role. Over nearly four years, he revitalized the classic French institution with contemporary flair, leading an award-winning team while honing his precision in high-pressure fine dining.

Founding Mono: A Personal Culinary Bridge

In 2019, partnering with JIA Group's Yenn Wong—who encouraged him to embrace his roots—Chaneton opened Mono in Central, Hong Kong. Initially conceived as contemporary French, it swiftly evolved into "Asia's window into refined Latin American gastronomic culture." The intimate 22-seat space (including counter seating) features an open kitchen, warm hospitality, and Chaneton's personal vinyl collection spinning jazz and Latin tunes.

Mono's single, seasonally evolving tasting menu fuses classical French techniques with bold Latin American ingredients and memories. Built on four pillars—celebrating provenance, respecting traditions, adaptability from French training, and personal heritage—dishes highlight ancestral produce like jicama, chayote, and Ecuadorian cacao pods. Signature creations include house-made chocolate from pod-to-bar (one of Asia's few), fermented cacao elements in desserts, and innovative pairings that educate diners on Latin America's biodiversity.

Accolades and Legacy

Mono's bold, vibrant flavors earned one Michelin star in 2022 (retained annually), Tatler Hong Kong’s Restaurant of the Year 2023, and steady rises on Asia’s 50 Best Restaurants (No. 41 in 2023, No. 27 in 2024, No. 24 in 2025). Committed to sustainability via partnerships like Zero Foodprint, Chaneton aims to "build a bridge between Latin America and Asia," introducing refined Latin gastronomy to the region while giving back to Hong Kong—the city that nurtured his evolution.

As a fine dining innovator, Chaneton's work at Mono is deeply personal yet universally precise: soulful Latin memories elevated without losing authenticity, proving that cultural fusion can redefine excellence in global gastronomy.