Chef Richard Pfaff

Born into an Italian American household, food––and the belief that food brings people together––has always been a driving force in my life. One of my earliest memories as a child was sitting on the counter with my grandmother making fresh pasta and canning fresh marinara sauce. My father, whom was a very accomplished pastry chef in New York, gave me the drive and ambition to make the culinary industry my future.  The memory of him and his accomplishments still drives me today.

Through high school I worked as a pastry chef, but when it came time for culinary school, I decided I would blaze my own path––instead of following in my father’s footsteps––and give cooking a shot. Needless to say, I fell in love, and the twenty plus years that have passed since have been amazing. I attended Johnson and Wales University in New England, after which I spent a year in Europe (mostly in France, but also Spain and Italy) finding my culinary voice. After returning to the states, I traveled across the country learning regional cuisines and perfecting my craft in cities including Miami, Chicago, Los Angeles, New York, and Santa Fe.

While flavors and passion for European cuisine developed me through the years, my focus of late has been clean and local foods. The use of organic, local produce, regional meats, and small, local companies are my commitment to the health of our customers as well as our planet. It harkens back to a time when you knew your farmer, butcher and fishmonger, and could trust what was in your food and where it came from.

––Chef Richard Pfaff