Richard’s career began in Brisbane, where he started his apprenticeship working in a family owned Italian restaurant, which he continued and completed in a small hotel. When the opportunity arose for him to help with the setup and establishment of a fine dining restaurant, he gladly took it, utilizing every bit of knowledge attained to improve and perfect his skills.
With a thirst for knowledge, Richard moved to England to work for Michael Roux at the Waterside Inn where he learnt about classical French cuisine and his core cooking skills were honed. In more recent years, Richard worked under Chef Peter Gilmore for 3 years, as sous chef at Quay Restaurant in Sydney, where he “discovered that an open-minded, innovative chef can draw on multiple cultural sources for one dish”.
Richard joined Stokehouse Q in late 2012, where he became head chef in early 2013 and quickly rose to the top rank of executive chef for Stokehouse restaurants in 2015.
With the Stokehouse St. Kilda rebuild complete in late 2016, Richard splits his time between both Melbourne and Brisbane overseeing both venues.