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Richard Perry has Cooked in some great towns like Charleston SC, New Orleans, Austin Tx, Naples and Key West, Florida as well the Virgin Islands and the French Antilles. He holds several degrees in Culinary Arts and worked apprenticeships at the Trellis Restaurant and Colonial Williamsburg, as well as a confectionery apprenticeship under Mark Gray of the Greenbriar in West Virginia. Richard spent 12 years working as a troubleshooter opening some of the best restaurants in the Southern States. Richard has been teaching culinary arts professionally for years through apprenticeships, mentoring, and private lessons as well as several TV cooking programs. Schedule him to demonstrate and share his vast knowledge to you and your friends then sit down and empress your company with your accomplishments. We call it “the Supper Club”...we’re always looking for new members.

Profile Summary:
Classic Caterers and Rent a Chef Blacksburg, VA
More About Me
Fishing, Cooking, Food History, Hunting, Farming, Wild Mushroom Foraging, Biking, Traveling, Diving, Aviation, RC Trucks & Helicopters
Work Experience:
Sept. 1999 – Present
Owner/Executive Chef – Classic Caterers and Rent-a-Chef Inc.
Naples, FL & Charleston, SC, Blacksburg, VA
Full Service Catering, Private Chef and Epicurean Services; serving Charleston, SC during the summer and South West Florida to Key West during the winter season. Our company also managed a Hospitality Staffing Service, staffing quality wait staff, bartenders and cooks to caterers, clubs and private functions. Naples, Fl. www.chefrichperry.com

April 2003 – June 2004
Executive Chef/Food and Beverage Director – Château Morrisette Winery and Restaurant, Meadows of Dan, VA
Full responsibility for upgrading, designing food concept, implementing cost controlling procedures and training staff. 160 seat fine dining restaurant on the Blue Ridge Parkway joined with one of Virginia’s largest premium wineries; we began a promotion program and had several national articles published as well as a Cox Cable Cooking Show that aired 28 times in 2003.


Sept. 2001– April 2003
Working Chef – Zoë’s on Fifth Avenue, Naples, FL
Helped with troubleshooting operations during the transition of new ownership. Lead line cook with responsibilities for implementing food and labor cost control procedures, fine-tuning culinary practices, creating communication patterns between front and back of house and managing the PM culinary crew in on of Naples’ top restaurants.

Oct. 1997 – May 1998
Executive Chef – The Dock Restaurant, Naples, FL
Reduced food cost 4 points and labor cost 2 points on over 4 million dollars of annual sales. Redesigned their food concept and menu as well as restructured the kitchen to provide for a more streamlined production output.

Mar.1993 – Oct. 1997
Executive Chef– Savannah Restaurant, Naples, FL
Responsibilities included researching, designing and building the restaurant, writing an authentic Lowcountry menu, equipping the kitchen and hired all kitchen staff. Savannah Restaurant was recognized as one of “Flori
Education:
University of South Alabama Marine Biology
Richmond Technical College, Richmond, VA in association with Colonial Williamsburg and The Trellis Restaurant Apprenticeship, American Culinary Federation Program Graduate
Johnson and Wales University, Charleston, SC
AAS Degree in Culinary Arts. Dean’s List
Clemson University, Clemson, SC
FDA Certification in Thermal Food Processing and Low Acid Canning.
Organizations / Affilations:
F. & A. Masons
ACF
Richard Perry is located in Blacksburg, VA and has the following skills: Classic Caterers and Rent a Chef
Cooking / Culinary
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My Skills

Classic Caterers and Rent a Chef

Category: Cooking / Culinary
Description
Catering for all occasions, small or large we can take care of everything from set up to clean up. Unique menus are designed just for the occasion; utilizing the freshest local ingredients and made from scratch cookery.
FULL SERVICE CATERING AND BAR SERVICES
EXPERIENCED SERVERS AND WAIT STAFF
EVENT PLANNING, LIVE MUSIC, FOOD HISTORY
FLORAL ARRANGEMENTS
UNIQUE FOOD DISPLAYS
ON-SITE CHEF SERVICES
EQUIPMENT AND LOCATION RENTAL
PERSONAL CHEF SERVICES: Custom Meal Planning, Special Diets, Instructional Preparations
COOKING CLASSES / CULINARY MENTORING
Free Range, Vegetarian Cookery
Relevant Education / Credentials
ACF CEC, BA Food Tech, two AAS Degrees in Culinary Arts, FDA Registered Canner,
Years Experience: 31