Executive Sous Chef, Charlie Palmer at the Joule

Richard developed a love for cooking at an early age while spending time with his mother preparing family favorites. His passion for feeding others led him to various culinary positions in Texas and ultimately to enroll at the Culinary Institute of America in Hyde Park, New York.

As a student at the CIA in New York, Richard enjoyed the opportunity to work with multiple chefs and cuisines, including serving some of the country’s most elite diners in Greenwich, Connecticut. After completing his culinary education, Richard returned home to Texas. While working as a line cook at Charlie Palmer at the Joule, Richard’s dedication and talent were recognized by Executive Chef, Scott Romano. Richard was promoted to Sous Chef, followed by his position as Banquet Chef. After a few short years, Richard now acts as the Executive Sous Chef assisting Chef Romano in day-to-day operations of the Joule’s food and beverage services.