Fresh eggplant is sliced and grilled before being placed on homemade pizza dough and baked on a cast-iron skillet. Simple flavors create a moreish Grilled Eggplant Pizza.
Farm fresh food made fun!
Chef Richard’s journey has spanned the globe. The culinary adventure began in Adelaide, South Australia, where the multi-cultural diversity of foods, exceptional market gardens, and world-class wine regions provided a broad influence to his palate. Training under Chef Andrew Fielke at Red Ochre Grill, Richard arrived in Nashville 20 years ago where his work helped fuel its burgeoning food scene.
In the summer of 2012, Richard joined Green Door Gourmet as Executive Chef. This unique position was created to educate consumers, develop recipes to help CSA (Community Supported Agriculture) members better utilize produce, and further the education and encouragement of community-supported agriculture in the Middle Tennessee area.
Outreach beyond Nashville has taken the Chef Richard to Dallas, Texas, to represent Australia at the NBBQA “Dream Team’ competition; New Orleans, Louisiana, where he was runner-up at the Farm to Table international conference opening gala “Chef Taste Competition”; competitor in Omni Hotel’s Amelia Island Plantation Resort in Florida inaugural Fish to Fork premier event; as well as speaking engagements and presentations including TedX Ted Talks, Nashville Public Library, and International Association of Culinary Professionals.
Richard is helping change the face of true farm to fork dining in real-time with consumers and chefs across the Nashville foodscape.