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Richard F

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Being able to greet and cook for my customers and to see their responses is immediate re-affirmation that I'm where I belong.
Toronto, Ontario
Active over a week ago

Chef in Toronto, Ontario

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In creating memorable dining experiences, proper techniques applied to excellent produce are equally important; one, no less than the other. Too often, the challenge for any restaurateur is to make everything in-house. That is why cooking for smaller crowds, notably a small group of diners in a private or remote setting is ideal for chefs. In applying artisanal (that is, hand made) techniques in transforming excellent produce and engaging clients directly, face-to-face in understanding their needs, wants and overall story allows chefs to be successful in providing what customers want, a memorable dining experience. What is as important as knowing where your food comes from, is who is cooking your food. These principles I hold dear with every cooking session, with every customer I meet. Being able to meet, greet and cook for my customers in person and to see their responses is immediate re-affirmation that I am where I belong. These are the reasons for starting my own company. These are the reasons why I cook.

Recommendations

Marlene L

Richard worked at Caverhill Lodge, our high end facility in 2017, 2018 and is back for part of the 2019 season. A repeat engagement is the highest compliment I can pay. My guests continually rave about his menu for both the variety and the exceptional taste. He is a very accomplished chef with a huge vocabulary of culinary styles to please any client. His willingness to accommodate special dietary needs was appreciated. It is critical to our operation that my guests love the dining experience but for me personally it was wonderful to have a chef that took full responsibility of the entire kitchen. His attention to detail is formidable. As we are a remote location that was also critical. I am able to trust Richard to get all the ordering done in a timely and cost efficient manner. Our kitchen is an open concept and it was always orderly as was Richard. At the end of a day of fishing as my guests entered the lodge they were greeted with tantalizing aromas, a charcuterie platter of exceptional taste and eye appeal and a warm greeting. I can't say enough great things about Richard and I am confident you will not be disappointed.

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