Chef John Richard
Private Chef In PittsburghGet to know me better
I'm a former restaurant chef turned private chef and traveler. Please allow me to turn your home into a chill, fine dining restaurant for the evening.
I'm a former fine dining chef, non-profit kitchen manager, touring performer and now I make my way as a private chef, bringing delicious food and wonderful dinner parties to your home.
I cook simple food with French and Italian influences. My favorite ingredient is time. No, I didn't make a spelling mistake, I meant time, as in "the passing of", not the herb. The best food in the world takes time. Prosciutto, Parmigiano Reggiano, wine, etc... Time is an irreplaceable ingredient.
With that in mind, my best dishes tend to take the most time. All my braises for instance (short ribs, pork belly, etc), take days to make. One day to allow the seasoning to set it, another to cook which spills over into a third day so the meat can rest overnight in its own cooking liquid and a third day to create the sauce.
The best food takes the most time, and it's worth it, in my opinion.
More about me
For me, cooking is...
It's the best way I know how to show people I care.
I learned to cook at...
I've learned so much, from so many chefs, at so many restaurants over the years, but my time with chef Hooper at Legume Bistro were my most memorable.
A cooking secret...
Keep it simple, make it nice.
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