理查戴维斯

问他想做什么而不是教育Richard, who had been working part-time in a kitchen, answered that he would like to do more cooking, prompting the headmaster to secure him a permanent work placement at the restaurant.After earning his spurs in a host of Wales' finest country house hotels, the Welsh-born chef moved to London to work for Gordon Ramsay at his three-Michelin-starred restaurant in Chelsea, where he rose from demi-chef to chef de partie.Furthering his experience at the Vineyard at Stockcross and staging at legendary Californian restaurant The French Laundry, Richard was handed his first head chef role at Sawyards Restaurant in Storrington, winning a Michelin star five months into his tenure – at the age of twenty-five – and earning recognition from the Egon Ronay Guide before the restaurant was forced to close suddenly.