Chef Richard Petty

rich silver bowl kitchenChef Richard Petty has developed a straightforward, but distinctive style of New American cooking after spending time in some of California’s best kitchens. Chef Petty has worked for great chefs Bradley Ogden and Wolfgang Puck.

He is a graduate of the California Culinary Academy, and apprenticed with celebrity chef Bradley Ogden at San Francisco’s One Market Restaurant.

Chef Petty opened The Beverly Hills Inn, as Executive Chef.  The inn is a 50 room, French style boutique hotel, adjacent to the famed Creative Artist Management Group. Chef Petty developed the culinary and wine programs there.

In 1997 Petty was honored with the prestigious American Culinary Federation’s California Chef’s de Cuisine Association’s “President’s Award” for outstanding service to the industry and the ACF Chapter.

Petty was Executive Chef at Keyshawn Johnson’s Reign Restaurant in Beverly Hills.  At Reign, Chef Petty took the restaurant to new heights, creating new dishes such as his signature dish, Lobster on Lobster Spoonbread, Sweet Potato Wontons with Asian Plum Sauce and Shrimp Hush Puppies on Skewers.

Chef Petty has served the Southern California community for more than twenty years, and is the Author of “Beyond Soul Food, Modern American Heritage Cuisine”.  Chef Petty currently provides Personal Chef Services to a select clientele in Southern California.

In May, 2012 Petty’s cookbook “Beyond Soul Food – Modern American Cuisine was honored with an Eric Hoffer Award as one of the best books in the “Home” category.  The awards, named for the great American philosopher Eric Hoffer, recognize independent books of exceptional merit. The book received an honorable mention in its category and was also a First Horizon Award finalist.

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