Richard Plaistowe

Chef Richard was born and raised in Boston Ma. Working as a dishwasher at a young age Richard decided that he wanted more. Working his way up through the stations of the hotel he decided to take the next step and attend school. Attending Johnson and Wales, Richard completed his degree and went on to work for a small restaurant group in Providence RI. After a year of working in New England he decided to move around and see as much of the US and learn from other reigns. Richard moved up and down the east coast and out west.

 After four years in south west Florida as a Corporate Pastry chef Richard took a job as the Executive Pastry Chef for Bob Carter at Peninsula Grille. Settling down in Charleston in the late 90’s he fell in love with the low country. Working for several Charleston Chefs, and doing everything from working as a line cook to working in a bakery and making pasta for a living.  Richard decided to venture out on his own and open Pane di Vita Bakery. Working with some of the best chefs in town he made bread and desserts for several big restaurant groups and free standing restaurants. While opening Pana di Vita Chef Richard also taught several baking classes at the Art Institute of Charleston. While the bakery started to pick up he focused more of his time there.

In 2018 Chef Richard decided to decided to close the bakery and take a job as the Executive Pastry Chef for the Hall management group. Since then Richard has started a desert program that would feed the restaurant groups growing needs. Suppling all the Halls properties with fresh baked desserts and pastries keeps him busy most of the time. If you don’t see Chef Richard in the kitchen now, he is spending his time with his family and his garden.