Chef Richards’ Culinary Bio

 

It was as a wide-eyed 15-year-old that Richard Temple 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 Richard’s dishes. You might say love is the first ingredient in every dish.

 

Inherently curious about the cuisines of the world and with a passion for traveling, 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 by 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 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, well actually a twice in a lifetime experience- this exact adventure was repeated in 2019. With the Tuscan hills as a backdrop and a converted 11th-century monastery villa as the location (Villa Antica in Arezzo), he and his guests spent 7 days tasting the local cuisine and wines, only to return to their private villa to Richards’ interpretations of traditional Tuscan food.

 

Richard is very humbled for all these experiences and is proud to bring all this life to his food. Passion, ingenuity, and integrity all find their place in a dish from Richard.  Love-Life-Food 

Chef Richard is based in NYC & has over 6 years of Personal Chef experience working in private homes in NYC

The Institute of Culinary Education (ICE) – New York, NY

 

  • Diploma in Culinary Arts

  • Graduated with Highest Honors 

  • Awarded Medal for Most Likely to Succeed

 

The Institute of Culinary Education (ICE)

Center for Wine Studies – New York, NY

 

  • Premier Cru Certification - Wine Essentials

Externship – Michelin Starred Restaurant Dovetail - 

New York, NY

Industry Certification- National Restaurant Association 

  • ServSafe Certified - Food Handling & Safety Certification

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