Richard
Eliminated, Week 3
Age: 27
Hometown: Sayville, N.Y. Currently resides in San Diego.
Profession: Executive sous chef, Confidential Restaurant
& Loft, San Diego Lounge
Culinary education: Diplome professionale du commis de
cuisine, San Diego Culinary Institute
Favorite simple spring recipe: Lightly grilled chicken
breast, crumbled gorgonzola, dried cranberries, baby spinach salad, all tossed
with a light balsamic vinaigrette
Final elimination challenge dish: Banana s'mores with
vanilla cream and chocolate ganache
Richard is the executive sous chef at Confidential Restaurant & Loft in
the Gaslamp District of downtown San Diego. Richard grew up in food service. His
father has served as a restaurant manager for years, and his mother and
stepfather have owned several bagel businesses in Long Island, where Richard
spent many summers during his youth. He's been trained by world-traveled chefs
in classic French techniques and their modern applications. His motto in the
kitchen is "Keep it simple (stupid)," and he likes to do just that by keeping
his plates simple and infused with natural harmony versus chaotic noise. At
Confidential, Richard likes to "play" with his food through the small-plates
style of dining, which allows him to create many new dishes for his guests to
combine. On the side, he also works at the San Diego bar, Pecs.
(Bravo)
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