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Hotel Executive Chef Todd Richards
As a child, Todd Richards’ first experience in fine
dining at a premiere steakhouse in Chicago set the stage for
his commitment to creating culinary works of art. His memory
of being served prime rib from a polished silver, carving
cart made such a deep impression that he knew right then what
he wanted to do with his life. That experience, along with
helping his father cook family meals, gave Richards the foundation
for exploring a career in creating food for others to enjoy.
Richards comes to the Seelbach Hilton after serving as chef
de cuisine at the Ritz Carlton in Palm Beach, Fla., in 2003.
Prior to that, he was sous chef for the company’s property
in Atlanta. In addition, he has also served as a culinary
instructor for Atlanta Area Technical College, chef de cuisine
at Spice Restaurant, Villa Christina and Blue Ribbon Grill
in Atlanta. In addition, he brings culinary experience from
the Four Seasons Hotel, also in Atlanta.
Along with learning from his father, Richards fine-tuned
his talents in the kitchen under the direction of Chef Darryl
E. Evans of whom he studied under for seven years. From Evans,
Richards learned the skill of transforming food into works
of art, which he takes seriously with each plate that leaves
the kitchen. “I look at each plate as a canvas to express
myself to the guest. It is very important to me that each
guest knows that there is time and thought put in to every
plate,” he says.
Richards’ commitment to using naturally raised or grown
ingredients is the cornerstone of his culinary philosophy.
He strives to create the perfect flavor balance in all of
his meals, following the idea that each flavor of each ingredient
must compliment each other. As Executive Chef of the hotel, Richards treats each meal as an exquisite example
of his talents and ambitions, reflecting both beauty in presentation
and taste.
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