Ryan Richard
Geneva,OH
Summary
Energetic culinary professional with a unique blend of creativity, passion for food, and exceptional cooking skills. Thrives in high-pressure settings and excels as a dynamic leader, guiding and motivating teams to deliver top-notch results. Proficient across all kitchen stations with extensive knowledge of various kitchen appliances. Well-equipped to handle any culinary challenge. Vast training and knowledge of vegan/vegetarian and gluten free techniques.
Overview
2021
2021
years of professional experience
1
1
Certification
Work History
Sous Chef
Bistro 70
Painesville, OH
- Menu design
- Ordering
- Training
- Line cooking
- Bread baking
- Food Cost Control
Sous Chef and Kitchen Manager
Elm Square Oyster Co.
Andover, MA
05.2018 - 05.2020
Executive Chef
435 Bar & Grille
Leominster, MA
12.2015 - 01.2018
Sous Chef
Hilton Garden Inn Hotel
Devens, MA
03.2013 - 05.2015
Education
Associate - Culinary Arts
Let Cordon Bleu
Boston, MASkills
- Extensive knowledge of vegan and gluten-free cooking techniques
- Strong attention to safe food handling procedures
- Scratch Cooking/Baking/Butchery
- Menu Developement/Food Cost
Certification
ServSafe Managers
Publications
2017's People To Watch, http://thepulsemag.com/wordpress/2017/01/2017s-people-to-watch, 01/01/17
Accomplishments
2017 Pulse Magazine's up-and-coming chef
I cooked alongside many James Beard Award-winning chefs and was named Best Up-and-Coming Chef in MA at the age of 24
Timeline
Sous Chef and Kitchen Manager
Elm Square Oyster Co.
05.2018 - 05.2020
Executive Chef
435 Bar & Grille
12.2015 - 01.2018
Sous Chef
Hilton Garden Inn Hotel
03.2013 - 05.2015
Associate - Culinary Arts
Let Cordon Bleu
Sous Chef
Bistro 70