A self confessed lover of visual effects, Richard, who recently joined Anantara Hospitality, considers his ability to make a dish come alive before your eyes a god given skill, but intermingled with a bit of magic says the twinkle in his eyes.
The Start of a lifelong career was with The Oberoi Group of Hotels as a Kitchen Operations Trainee. Futher assignments in India included Corporate Chef with ITC Welcomgroup Hotels overseeing operations of 11 hotels, Director F&B for 10 Sarovar Park Plaza Chain hotels, Executive Chef with Le Meridien Kovalam and Corporate Executive Chef at the Royal Orchid Hotels. Australia saw Richard impart his expertise in Greater Union, Rydges Hotel, RACV, Fairlane Group, Heritage properties in Beaumaris & Mornington. A self professed love affair with the orient took Richard across the seas to Indigo Group, Singapore.
Richard is a II Grader HACCP (Australia), Class 1 Saucier, specializing in Grade Manger, Cajun & Creole with a flair for innovating cuisines and high-end fusion. Perhaps one of the many reasons for winning the Gold and Silver Chef awards in Australia time and again. He was part of the launch teams for Bukhara and Dum Pukth. Today Richard is a renowned and sought-after speaker for numerous World Food & Beverage Seminars including the Chefs Guild.
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