Richard Rea — Executive Chef
Executive Chef Richard Rea is celebrated as a visionary Culinary Director, who has revolutionized vegetarian cuisine in the culinary sphere. His profound dedication to showcasing seasonal produce from local farms - with a focus on sustainability - has defined his career, particularly during his influential tenure of over eight years at The Butcher’s Daughter.
Chef Richard's culinary journey began as a private chef and evolved through managing Dogtown Dogs, a beloved staple in LA's gourmet food truck scene. At Superba Restaurant Group, Chef Richard further refined his skills as Sous Chef, earning acclaim for his innovative blend of traditional techniques with contemporary California cuisine.
As Culinary Director of The Butcher’s Daughter, Chef Richard is committed to showcasing the versatility and richness of vegetables, placing them center stage - like a cacio e pepe made with grilled cauliflower instead of the usual pasta. Whether crafting intricate tasting menus or designing casual dining experiences, Chef Richard’s creations reflect his dedication to flavor, texture, and sustainability.
Beyond the kitchen, Chef Richard aims to inspire and educate both colleagues and diners about the benefits of a plant-based lifestyle, fostering a deeper appreciation for vegetarian cuisine globally. Currently based in Los Angeles, Chef Richard continues to innovate and shape the future of vegetarian gastronomy. His unwavering commitment to culinary excellence and sustainability drives his ongoing pursuit to redefine vegetarian dining experiences.
