He worked his way through college as a cook, and soon after decided this was the direction he would follow. He worked in restaurants in the midwest, then traveled to Europe and found a job in Switzerland where he worked for five years.

 

When he returned to the U.S. he found himself in Los Angeles where he ran a number of restaurants, then spent the next 18 years as the Executive chef of one of the largest catering companies in the city: Duck Duck Mousse. 

 

His next move was to Wenatchee where he and his wife own The Ivywild Inn Bed and Breakfast and the catering company The Ivywild. He loves the region and is very appreciative of the local flavors available from area farms. Keep your eyes and ears open for their next project, The Ivywild Restaurant.

 

Richard's Menu is sure to inspire your next Brunch, and will get everyone's morning off to the right start!