Our Chef

As early as high school, Richard had a passion for the culinary arts. Guided by his Home Economics Teacher he attended the Newbury College Culinary Program and set about traveling & working in some of the country's finest restaurants & resorts.

Mastering the culinary basics in luxury village Beaver Creek, Colorado, Richard received the opportunity to work for award-winning Chef Bradley Ogden in San Francisco. Renowned for transforming american cuisine by using only the freshest & highest quality ingredients available, Richard quickly advanced his skills in creating menus & recipes focusing on sustainability & seasonality.

Pursuing his passion for food & wine knowledge, Richard further refined his craft in many prestigious establishments - Four Seasons Aviara, Upstream South Carolina & Hotel Hana Maui, Hawaii - to name a few. On his 1st Executive Chef opportunity at the Inn at Thurnhill, Richard scored 100 on the Conde Naste Traveller Gold List and was invited in to the James Beard House to host a dinner. Most recently Richard assisted in the opening & menu creation of one of Santa Barbara's most innovative restaurants, Square One.

Richard has teamed up with Barbeques Galore, the nation's largest specialty retailer focused on grilling and the outdoor entertaining experience to become their Executive Chef & Instructor. He is developing recipes & menus and will teach classes at the state-of-the-art outdoor kitchen brought indoors at the Barbeques Galore store in the 4S Ranch community of San Diego.

Upcoming Classes