After graduating from UC Davis in 2006 with Bachelor Degree in International Relations and Spanish, Richard had a great appreciation and interest in the diversity and richness of the world’s cultures. He found that one of the best ways to experience a culture is through experiencing its food.
Richard began his culinary career at Paula le Duc Fine Catering in Emeryville, California, where he learned the essentials that would provide a solid foundation of professionalism and high standards. After working at Paula le Duc and other Bay Area restaurants, Richard followed his interest in traveling and experiencing different cultures. In 2008, he joined the Peace Corps as a rural health and sanitation volunteer in a small rural community in El Salvador where he served 2 years. Among other things, Richard used his culinary experience to give cooking and nutrition classes to mothers in the community. From this experience, Richard’s appreciation and interest in Latin American cooking and cultures grew.
Upon his return, Richard sought to continue his culinary career and create food that reflects the authenticity and vibrancy of the culture from which it comes. After developing and honing his skills in Bay Area restaurants and private clubs, he landed at Slippery Fish in early 2012. Richard’s experience and passion for creating bold flavors from scratch made him a good fit at Slippery Fish and he quickly rose to the position of Sous Chef.
After a short stint as a Sous Chef, Richard was given the opportunity to travel with an A-list celebrity as his personal chef for a few months in Europe. Upon returning to the Bay Area, Richard sought to continue to create vibrant and diverse flavors, and quickly realized that Slippery Fish was the place to do just that.
Now back at Slippery Fish, Richard specializes in Latin American and Mediterranean flavors, and uses his wide range of experiences to create delicious and elegant dishes for our clients.