Chef Rich Harvey

Chef Instructor, Culinary Arts

Instructor Richard Harvey
Location: Online Programs
Favorite Dish: Softshell blue crabs any way!

“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 Harvey


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.

Honors, Awards & Affiliations

  • Best of the Best Restaurant in Chautauqua County for The Brick Room 2007-2013

Professional EXPERIENCE

  • Chef/Owner - The Brick Room, Fredonia, NY
  • Chef/Owner - Catch 18, Dunkirk, NY
  • Catering Chef - 1587, Manteo, NC
  • Catering Chef - Ocean BLVD, Kitty Hawk, NC
  • AM Sous Chef - The Blue Point, Duck, NC
  • Line Cook - Little Palm Island, Little Torch Key, FL

Dish Examples

Beef Carpaccio

Beef carpaccio with local grass-fed beef, arugula, truffle oil, and Prima Donna cheese.

Beef Carpaccio with local grass fed beef, arugula, truffle oil and Prima Donna cheese

Pan-Seared Faroe Island Salmon

Pan-seared Faroe Island Salmon with local heirloom tomatoes, fresh basil, grilled corn, and roasted tomato vinaigrette.

Pan Seared Faroe Island Salmon with local heirloom tomatoes, fresh basil, grilled corn and roasted tomato vinaigrette

Softshell Blue Crab

Softshell blue crab with roasted tomatillom corn salsa, and a jalapeno vinaigrette.

Softshell Blue Crab with roasted tomatillo and corn salsa and a jalapeno vinaigrette

Pan-Seared Striped Bass

Pan-seared striped bass with wild mushrooms, curried lentils, and a cilantro-lime gremolata.

Pan Seared Striped Bass with wild mushrooms, curried lentils and a cilantro lime gremolata


  • Associate of Occupational Studies Degree in Culinary Arts, New England Culinary Institute

Special Interests

Everything fitness-related.

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