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Richard Turner
Richard has worked as a consultant chef for seven years, and has owned and operated his own venues for almost 3 years, winning numerous awards in the process. After a career in kitchens that included Pharmacy, Quo Vadis, The Restaurant Marco Pierre White, The Canteen and Le Gavroche Richard has consulted on some twenty openings and launches including Automat in Mayfair, Harlem in Westbourne Grove, Wright Brothers Oyster and Porter House in Borough and Club Bar and Dining in Soho.
His experience as a Head Chef, Executive Chef, consultant and owner mean is invaluable to anyone looking to set up or improve their food operation, from increasing efficiency in the kitchen to improveing Gross Profit on Food, from menu creation to staff training.
Richard has an unequalled passion for food and spends the majority of his free time researching, discovering or enjoying food and drink! |
