Ralph Mazzocchi

Chef Ralph Mazzocchi came by his success the old fashioned way, he earned it, slowly from the bottom up. Ralph the architect of Mazzi “Designed Dining”, his latest passionate expression, started his journey by washing dishes at a small upscale restaurant in Lancaster Pennsylvania. After spending one day in that kitchen, the course of his life was changed, and his future seemed preordained.

Ralph moved to NYC expand his knowledge and began his education under the tutelage of Master Chef Patrick Clark at the Odeon. "Man, that guy was tough.” Clark was so gifted and so zealous about cooking that I could not help but be even more inspired. After a year at the Odeon, Mazzocchi moved to The Rainbow Room, owned at the time by restaurant guru Tony May. Before leaving New York, he honed his skills at the Century Café and the Saloon.

Drawing on his lessons in New York, Mazzocchi set out to develop and polish his own style of cooking. " Learning the how and why are the most important aspects of cooking; learn that and the ideas are not far behind.” Ralph developed his “infusion” method of cooking bringing together eclectic flavors that spring board from the typical classic cooking styles. This creative style was developed during his 23 years in kitchens, including his three successful bistro style restaurants. Ralph’s current upscale restaurant hit Mazzi, is paired with the Leola Village Inn & Suites, a four star hotel located in the picturesque heart of Lancaster Pennsylvania’s Amish countryside.`