After graduating from George Brown College in Toronto he began his practical apprenticeship at the 5-star Constellation Hotel, a 1200 room property outside of Toronto.
Richard then traveled across Canada, opening new hotels, working in private clubs and Relais & Chateaux properties, ending up at the Harrison Hot Springs Hotel in British Columbia as executive Sous-Chef of the long-standing property.
In 1994 he went to Europe, the heart of western cuisine, landing in Düsseldorf Germany. He began working at the Japanese hotel chain Nico, as Chef Gardemanger. He then moved to Switzerland to work as Sous Chef at a small family owned hotel outside of Lucerne. In 1996 he came back to Harrison Hot Springs as Chef d’ Cuisine of the Copper Room. In 2000 he was introduced to the proprietor of the Boat Basin restaurant at Tauca Lea Resort in Ucluelet, and was given the opportunity as Executive Chef to develop contemporary Pacific Rim cuisine.
In 2009 it was finally time to fulfill his life-long dream of opening his own restaurant.