“I love seeing the excitement and enthusiasm in my students while passing along knowledge and experiences from my 25 years in the industry!”
Chef Rich has over 25 years of experience in the food industry, including cooking for a variety of different celebrities and professional athletes. He was also a chef-owner of his own two establishments.
Throughout his career, Chef Rich has worked in all spectrums of the culinary world, from corporate chain restaurants to high-end resort properties. Upon completion of his culinary degree from The New England Culinary Institute, he started his career as an intern on a private island called Little Palm Island located in the Florida Keys.
While working his way up through the kitchen ranks and traveling back up the East coast, he landed in the Outer Banks of North Carolina as a Catering Chef. Eventually, he moved to western New York and opened two restaurants of his own.
Beef carpaccio with local grass-fed beef, arugula, truffle oil, and Prima Donna cheese.
Pan-seared Faroe Island Salmon with local heirloom tomatoes, fresh basil, grilled corn, and roasted tomato vinaigrette.
Softshell blue crab with roasted tomatillom corn salsa, and a jalapeno vinaigrette.
Pan-seared striped bass with wild mushrooms, curried lentils, and a cilantro-lime gremolata.