It was a wide-eyed 15 year old that Chef Richard discovered his passion for cooking. He cooked a simple sautéed chicken dish for his family, however the joy that he saw in their faces and the accolades he received about the tastiness of the dish had him hooked. It is from that place of LOVE that inspires each of Chef Richards dishes. You might say it is the first ingredient in every dish.
Inherently curious about the cuisines of the world and with a passion for traveling, Chef Richard has spent the years since on a culinary and literal tour of the various cuisines and countries that intrigued him. That journey started in North America, with visits to all the major food capitals of the United States, Mexico, Canada and the Caribbean. Each place had its story to tell and another dish to delight. He was especially intrigued in the cuisine of Santa Fe New Mexico, where his first foray into a formal culinary education happened at the Santa Fe School of Cooking.
His favorite place and where he gains much of his inspiration is France. With over twenty visits to different regions of this culinary storied country, he ultimately felt the need to immerse himself in the culture and cuisine and spent a memorable month in the City of Lights, exploring markets, tasting multiple regional delicacies and replicating those foods in his Parisian apartment kitchen, much to the delight of his visiting family and friends.
Multiple trips to Asia have also informed his culinary sensibility. Hong Kong, Japan, Thailand, Bali and Singapore offered him the opportunity to expand his sense of the world around him as well as his palate. New spices and ingredients entered his culinary library, and one to always experiment, he started fusing East and West.
One of Chef Richards most memorable culinary adventures took place in another country known for its cuisine; Italy. Besides several visits and tours of the country, including a drive and tasting along the Adriatic coast from Riccione to Venice, he facilitated a once in a lifetime experience for himself and 14 family and friends. With the Tuscan hills as a back drop, and a converted 14th century monastery as the location, he and his guests spent 7 days tasting the local cuisine and wines, only to return to their private villa to Chef Richards interpretations of traditional Tuscan food.
Passion, ingenuity and integrity all find their place in a dish from Chef Richard. Chef Richard is very humbled for all these experiences and is proud to bring all this LIFE to his FOOD. Chef Richard attended and graduated with highest honors from The Institute of Culinary Education - Culinary Arts Program and earned a Premier Cru Certificate in Wine Essentials from The Institute of Culinary Education- Center for Wine Studies. Chef Richard completed his externship at Dovetail, a Michelin star restaurant in New York City. As he has journeyed, so shall you. LOVE-LIFE-FOOD