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ABOUT ME |
A small portion of Chef Richard:
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Chef Richard has lived his entire life in the Southeast. From the Florida-Georgia line up to Tennessee through Alabama and back, he has always felt a strong pull from the Gulf of Mexico and the Emerald Coast. These experiences and cultures have shaped the foundation of the way he approaches food with a Gulf Coast rendition of grandma's feel-good cooking. There is a definite passion from low and slow on the BBQ pit accompanied by the enjoyment of finer things with everything from pulled pork sandwiches to gourmet cuisine.
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Having started as a dishwasher in his first kitchen appointment, Richard quickly grew through the ranks to become head chef. But let's backup a bit. Richard grew up in the Florida panhandle watching the men in his family cook for everyone, and once he was able to contribute, he hasn't lost the drive to create the perfect dish for loved ones or strangers.
Richard graduated from Sewanee: The University of the South, with a degree in US History. Throughout his studies, he always enjoyed leading cookouts with friends in college. On several occasions, his friends' parents would bring food from the coast for him to cook. The underlying desire to entertain and feed people was always present.
After college, while gaining experience in multiple different professions, Richard continued to search for his passion. The search brought him home to his native Florida. From construction to sales, nothing seemed to fit. As it often seems to happen, tough times brought direction and clarity; while between jobs, Richard picked up a freelance opportunity at a restaurant and never looked back. Starting at the bottom and working his way up through the hierarchy of the kitchen, Richard found himself the head chef at a coastal restaurant. After grasping the requirements as a head chef, Richard's dedication allowed him to grow the restaurant while continuing to grow his love of food.
Richard graduated from Sewanee: The University of the South, with a degree in US History. Throughout his studies, he always enjoyed leading cookouts with friends in college. On several occasions, his friends' parents would bring food from the coast for him to cook. The underlying desire to entertain and feed people was always present.
After college, while gaining experience in multiple different professions, Richard continued to search for his passion. The search brought him home to his native Florida. From construction to sales, nothing seemed to fit. As it often seems to happen, tough times brought direction and clarity; while between jobs, Richard picked up a freelance opportunity at a restaurant and never looked back. Starting at the bottom and working his way up through the hierarchy of the kitchen, Richard found himself the head chef at a coastal restaurant. After grasping the requirements as a head chef, Richard's dedication allowed him to grow the restaurant while continuing to grow his love of food.
