Years of Participation
Originally from Columbus, OH, Rick was introduced to cooking as a child as his mother and grandmother brought him into the kitchen to observe and share meals together. After attending culinary school in Columbus, Rick relocated to Chicago where he worked his way up from cook to sous chef at Barcelona Restaurant and Free Rein. He was the opening Sous Chef of GreenRiver, and later the Chef de Cuisine, where his team was awarded a Michelin star. As executive chef at The Heritage, Rick created a menu full of fresh, clean and bright flavors using locally sourced ingredients, blending classic and modern techniques and global influences. At Butcher & Bee, Rick strives to create simple, approachable and delicious food, allowing Lowcountry ingredients to shine in every dish.
In his spare time, Rick enjoys spending time with his wife and two young daughters. As a lifelong midwesterner, he is most excited about working with new ingredients, especially local seafood.