Born and raised in London, following a short stint in the British Army Richard began his food career training as a Commis Chef at the highly esteemed, 3 Michelin Star, Le Gavroche under Albert and Michel Roux Jnr. He then went to work for Marco Pierre White and over a period of five years climbed the ranks through every level of Marco’s kitchens.
Richard held Head & Executive Chef positions at various notable London eateries before starting his own companies. His cooking career and his business ventures have taken him from Europe, Africa and Australia to North America. He has successfully opened nearly twenty restaurants, pubs and hotels for other operators. He has advised on the both the menus and operational aspects of a multitude of high quality internationally renowned venues from Spanish Tapas Bars, Oyster Houses and Burger Joints to Boutique Hotels.
Richard has been Group Executive Chef of Hawksmoor and Foxlow since 2009. Richard also co-owns Turner & George, Pitt Cue Co., and Meatopia.
Richard co-authored Hawksmoor at Home, Pitt Cue Co. The Cookbook, Hawksmoor Restaurants and Recipes and is the author of two of his own books, Hog, a book about pork and Prime, a book about beef.