Chef Richard brings
over two decades of hospitality expertise to the table. His portfolio
expands from Culinary college on a two year full time course, then working in
some of the finest establishments globally gaining AA Rosettes for his work, also working in Michelin restaurants across the UK, including, Miller Howe, Turnberry Hotel, international five star
cruise lines, private households, yachts and luxury ski resort villas.
Richard is also a holder
of a converted, Salon Culiniere Gold Award, which was judged by, Chef Anton
Chef Richard has
served on board yachts and in the private and charter sector since 2013.
He has serviced in world class establishments as Executive Chef and Head
Chef since 1988.
extensively throughout Europe, North America, and the Caribbean, Chef
Richard is very familiar with the top cruising destinations and where to
source best quality ingredients even in the most remote locations.
From his experience
around the world his inspiration and creativity introduces an
International flair to the table, ranging from modern French, British, Italian,
Greek, Thai, Indian, Fusion, Caribbean, Mexican, Chinese and Japanese
Chef Richard holds several diplomas including Hospitality
Management, Professional Cookery and various other patisserie and confectionary
Chef Richard has been
featured by caterer magazine in 1989 whilst working at the Bay Horse inn. In
the English Lake district
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