Cooking has been a part of me since I could walk. Pictures of me as a two year old covered in flour are common, making everything from Cupcakes to bread pudding and cheesecakes.
At just 5 years old I competed in my first Pillsbury Kids bake off contest and took 2nd place overall. 5 years in a row I competed, making it to the finals each year.
Then at 22 I opened my first bakery, in Tillamook, Oregon. Making crazy donut creations, cakes, croissants, and Mexican bread. I taught myself it all and made each small batch with love, fueled by the excitement of my customers enjoying pastries fresh out the oven.
I moved to Los Angeles just two years later to further grow as a baker. It was also during that time that I began competing in a variety of sports with a focus on Ironman Triathlons and MMA fighting. While participating in Farmers Markets all over Southern California. Fitting my training in to a busy schedule I learned the value of having clean prepared food on hand to be able to keep up with my nutrition goals.
- WHY FIERRO -
I was one week out from my first MMA fight. One of my friends said I have the perfect name for you not ricky but,
So it stuck. Rick Fierro. For the next three years, I remained undefeated as an MMA fighter. “El Chef Fierro” was born. What started as just a nickname for a fight league, became my brand.
- FIN -
Over the years, I have had the privilege of learning alongside some of the best grill masters. They taught me how to cook anything over wood fire.
Cooking for many UFC fighters, CrossFit Games athletes, and nutritionists.
Combining the culinary world of wood fire cooking, with knowledge of the fitness world, to bring a truly one of a kind meal.