Ricky is a chef/owner with an astounding culinary pedigree happily crammed into 205 square feet on Mangum Street, slinging fried fish. The Army veteran, North Carolina native and Culinary Institute of America graduate bounced around top-flight kitchens – including Daniel Boulud’s Daniel in New York and Rick Bayless’ Frontera Grill in Chicago – before coming back to the Tar Heel State six years ago to work at Glasshalfull in Carrboro. He then helped open Giorgios in Cary and soon found himself hopping up and down the eastern seaboard as a consultant for other opening restaurants. He launched Saltbox in 2012. There’s now a food truck and a catering component.