Richard L. Jones has been the executive chef of Richard's Place
since 1994. Raised in a strict Southern household with seven older siblings,
Chef Jones spent many a Sunday at his deacon father's side watching a
traditional meal take shape. His collection of recipes in Supper at
Richard's Place: Recipes from the New Southern Table is as much an
homage to his father's talents as it is to Chef Jones' love of New York's
multiethnic cooking and the constant inspiration he finds in converting his
Northern clientele into soul-food fans.
Chef Jones did not plan to follow in his father's footsteps and
become a chef. However, his passion for Southern heritage cuisine was never far
from his heart. He moved from Georgia to New York when he was twelve years old.
While pursuing a career in the music business, he began cooking meals based on
his father's recipes. After graduating from high school, Chef Jones started
working in Long Island kitchens, washing dishes and eventually cooking. He
earned a certificate in culinary arts from the New York Institute of Technology
and worked at both restaurants and catering establishments in Manhattan before
opening Richard's Place with his wife, Rhonda, in Jamaica, New York.
Chef Jones' strong work ethic, commitment to his customers, and
perpetually sunny disposition has made Richard's Place an overwhelming success.
He has earned both regional and national accolades, and has appeared over
twenty-five times on the Television Food Network. Chef Jones is the recipient of
several culinary and community awards, including GQ magazine's Golden
Dish Award; the Congressional Award for Entrepreneurial Excellence; Lambda Mu
Sorority's Award for Outstanding Service, Cooperation & Commitment to Community;
and the Award for Exemplary Economic Development, presented by the Million Man &
Woman March Coordinating Council of Queens.
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