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Bouillabaisse is a traditional dish from the South of France. Here, we're creating a little more whimsy and creativity. Some ingredients are essential to bouillabaisse - saffron, fennel, tomato and others. Don't be afraid to season generously, and take the time to build flavors (as with all one-pot meals).
Richard is not only a chef, but also a culinary designer, working all over the east coast. He and his wife reside in Atlanta, Georgia with their two weimaraners and are expecting their first child in the spring. He is known for his innovative and personal take on classical cuisine and has studied under luminaries such as Thomas Keller, Daniel Boulud, and Ferran Adria. Richard believes cooking is an art and a craft and food is meant to stimulate on many levels. He incorporates global ingredients, modern cooking methods, wit and a sense of humor to all his food. He says if he were a food he would be an artichoke. "It's tough, difficult to work with, even dangerous at its core; but when you come down to it, it's simple, beautiful and delicious."
