Chef Richard DawkinsBorn and raised in Brooklyn, New York of Jamaican and Panamanian parents, Chef Richard has always had a love of cooking. Starting off in a small commissary kitchen, he worked his way up until his boss pushed him to further his culinary education in school. Working his way through college, Chef Richie took a year to train in Germany at Hotel Chiemgauhof, returned to NYC to work at Windows on the World, and by graduation he was working at the Sea Grill at Rockefeller Center. He trained in France under Michel Guérard at Les Prés d’Eugénie, and returned again to NYC to work at Union Square Café with his mentors Danny Meyer and Michael Romano. Moving to San Francisco, Chef Richard worked with Ed Moose as his Saucier to open Moose’s, and after a short time there, opened The Half Shell, which received a two star rating. More recently, he has worked in catering for the San Francisco Symphony, and other prestigious companies including Taste, Betty Zlatchin, Melons, and a list of private clients including members of the Bohemian Club, where he has been serving for the past 12 years.
Chef Richard’s cooking is self-described as “bistro style, farm to table.” He has turned his focus to local and sustainable foods, and works with clients to produce menus appealing to diners with special needs, such as gluten-free, vegan, and others.
Richard M. Dawkins Catering and Events www.rmdcatering.com