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Giuseppe | Richard | Salem | Larry Rinehart | Our Crew
Richard joined the company as a catering consultant in June of 2006. With an extensive background in off-site catering, menu development, and quantity food production Richard currently oversees the catering food production facility on Morena Blvd. Richard comes from a family of food service entrepreneurs. In the cascade mountains of Idaho , at the turn of the 20th century, his grandmother ran the food service in a lumber camp for workers of the Boise Cascade Company. As a young boy, he spent his summers at his grandmother's side learning to can fresh produce, butcher small animals, and scratch baking of all kinds of confections. All ingredients used in the Brown kitchen were grown or raised on premise. Richard stands with Giuseppe on only using the freshest ingredients that can be found. To continue his food education, Richard studied culinary arts at the Culinary Institute of America in Hyde Park , New York and has traveled to several countries including Russia , Switzerland and France to learn the nuances of international cuisine. When Richard and Giuseppe met, they had an instant rapport because of their passion and knowledge of food. Richard took the position of COO/Executive Chef in January 2007 to help continue to bring the Giuseppe's dream of fine catering to reality.
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