Chef Richard Began his 30 + year culinary Journey as a child watching his grandmother cook at the farm in Harney Manitoba, Canada. He Began working in 1994 as his first professional kitchen, while attending High school. Richard worked at several restaurants over the next decade honing his craft while obtaining Business Administration at “RRC”. In 2001 He started Working at “Mona Lisa Ristorante Italiano” Were he became “Head Chef”.
Richard returned to RRC in 2006 for the “Hospitality and Culinary Arts Program, Graduating with Honors. Richard Registered as an apprentice at Fairmont Chateaux Lake Louise, Richard Obtained his red seal during this time. After his completion In 2009, he went to Toronto Ontario, to work for Oliver Bonacini, and became “Chef de Cuisine” for “Toronto Board of Trade”, “Malaparte” & “Cabana”. In 2014 Richard returned to Fairmont in 2014 in Winnipeg as Executive Sous Chef through 2022. During that time getting to work at multiple properties including the Myakoba Resort in Mexico, Richard Was selected Leader of the year in 2019. Richard Took over Food operations at “Canada Life Centre” for Sodexo Live & later True North Hospitality as Director of Culinary and Executive Chef for 3 Seasons & Competed in Great Canadian Kitchen Party For Sodexo Live. Since 2025 Richard has Proudly been “Chef At Large” for “Wow Hospitality Concepts” doing a variety of special events, student development & private functions with focus in the Restaurant division.
Richard is a Member of Chainees des Rotisseur holding a “Chef Rotisseur” Title and a Chief Executive Board member for the CCFCC Winnipeg Chapter and Chairs the Culinary Advisory Board for Red River Polytech.