Executive Chef, The Gallery Grille
Phone:
(520) 579-4125
Email:
[email protected]
Chef Richard’s restaurant experience began as a busboy in Columbus, Ohio at age 16 and has never deviated since. After moving into kitchens at 18, Richard subsequently enrolled and graduated top of his class from the Le Cordon Bleu program in Pittsburgh, Pennsylvania. The next few chapters include several upscale restaurants in Columbus, three years at the renown Biltmore Estate in Asheville, North Carolina and 4 years with Hilton Worldwide opening both the Columbus and Cleveland convention center hotels.
Chef Richard’s first executive role came at age 29 for The Columbus Club, a private dining club in the heart of the downtown area. After 2 years in that position, he and his wife spent 6 months traveling abroad throughout Japan, Romania, the Canary Islands, Thailand and several other countries on an extended honeymoon. In 2021 he and his wife relocated to Tucson where he began his role as Executive Chef for the Stone Canyon Club. His passion and talent contributed greatly to an increased interest and loyalty to the F&B program. He is very excited to start this next chapter and become an integral piece in the leadership here at the Gallery.
In his personal life Richard and his wife, Rachael, just had their first child, a 6-week-old baby girl who joins a household comprised of 2 cats, 12 chickens, 2 indoor pigs, 3 desert tortoises, and a much-needed espresso machine.
