Assistant Vice President (Culinary) at Galaxy Entertainment, Macau.

Trained with Marc Meneau at L’Esperance in Vezelay, France.

Richard studied at Thanet Technical College in Kent for three years and then became an apprentice at the Garrick Club in London, where he trained in classical cuisine with chef Steven Lattimer.

He went onto to work for Marco Pierre White and was part of the brigade that achieved the 3 star Michelin accolade.

More recently Richard was executive chef of Mardan Palace in Antalya, Turkey, and is currently Assistant Vice President (Culinary) at Galaxy Entertainment, a hotel and casino group operating throughout Macau.

“Winning the Roux Scholarship gave me a path and a goal to follow after my experience with 3 starMichelin chef Marc Meneau at L’esperance.

The most important aspect of my experience in France was the quality of the products. I learnt to respect the product & it in turn it respected me. For me as a chef this is the most valuable asset I have received from winning the Roux Scholarship which is thoroughly embedded in me.”