About me
Food is Passion.
From seed, pasture, to table I harvest a creative passion for food & beverage in a very real way. My father was a classic French chef and taught me haute cusine. My grandfather was farmer in Ohio and taught me a deep reverence for the earth. The lessons from kitchen and fields provided life-influences that have shaped the way I view food, cooking, and life. Every moment spent I seek to execute my vision on the highest levels to obtain flawless results each and every time.
Food is Vital.
A life long chef, Richard has traveled all over the USA sharing his love for simple, elegant, and playful cuisine with a modernist twist. He enjoy's crafting perfect private events as well as working as a Personal Chef Los Angeles His cuisine has won accolades with diners and press alike and has been featured on CNN, NY Times, USA Today, Wall Street Journal, Washington Post, and many more.
Food is Life.
Let me guide you on a Culinary journey into the inner reaches of your soul and mind! My private meals, caterings, workshops, and Pop-Ups are fully integrated and intended to inspire, educate, and excite your mind and senses through a completely interactive sensory experience.
Food is my passion; let me share that passion with you!
Food & Beverage Consultation
Ready to Improve Your Business?
Richard Potts
Chef, Consultant, & Solution Specialist
Contact: chefrichardpotts@gmail.com
I want to help you develop and achieve your vision.
As a Restaurant Consultant I have assisted restaurant owners, hotels, resorts, management companies, and food service entrepreneurs in navigating the complex path to a successful restaurant openings and brand redevelopment.
I have built my reputation on my ability to assist with all phases of the restaurant’s life cycle including: development, concepting, design, opening, redevelopment, and rescue.
I have a long track record of local and national accolades restaurant concepts, and I develop working & sustainable systems that will endure for years to come.
I am able to help with specific challenges your idea or operation may face including:
– Culinary Development
– Concept Creation and Menu Development
– Food Cost Control
– Labor & Budget Control
– Competitive Analysis and Trend Forecasting
– P&L Management
– Team Building & Positive Training Approaches
– Creation, Development, & Execution of Brand Standards
– Creating and Executing Standards of Operation
– Purchasing and Receiving Systems
– Implementing Effective Training Systems
– Implementing Effective Incentive Programs
– Developing Long Solutions for you.
Stop making excuses and let’s start making action plans.
Reach out to me today!
Contact: chefrichardpotts@gmail.com
