Executive Sous Chef
“Having a positive attitude, and open mind has allowed me to hone my skill to the point where I’ve been invited to cook for celebrities to politicians and ambassadors and bankers on an Executive Chef level.”
Richard have been in the industry for over 20 years now and specializes in many cuisines, from Seafood to French to Italian. He learned much of his trade along the European route and through the many places his life travels brought him. From Saucier to Garde Manger to Boucher then patisserie, there isn’t many positions he hasn’t held along his career. His inspiration and joy of cooking comes from watching his grandma cooking and baking and seeing how good food can bring joy to people’s faces. Another great thing about being a Chef is that wherever you travel there is always a unique opportunity waiting for you and enabling you to learn about their local cuisine and meeting many interesting people along the way. The best part of it all is that the amount of techniques and local cuisines you can learn is never ending!
On the weekends Richard likes to spend time with his kids. Whether it be baking and cooking or experiencing the outdoors through biking, kayaking, canoeing, and swimming, they always have a great time!