Harvard University

Johnson & Wales University

The Serai Cooking School

The Thai Cooking School at the Oriental

Warsash Maritime Center

Maritime Professional Training

Nationally Recognized Chef, Author, and Media Authority Expert for Food Service MartyGRichardson@gmail.com

I have been a Professional Chef since 1982, cooking in restaurants, hotels, private homes, yachts and clubs, across the country and around the world. Now that I am a caretaker for my parents, I have a  new found respect and appreciation for homemakers. 

I created a website and a video series to help those who find holiday entertaining a source of stress. There are 50 videos available at the website that cover home entertaining from planning a menu, setting the table, self service bars and deep frying turkey.

If you, or someone you know, would like to gain some culinary confidence, visit my YouTube channel "chefmartyrich".

Chef Marty Rich

Professional Chef

I am a Small Business Consultant, specializing in online and offline marketing systems for local companies. We help you generate more prospects and profits by establishing a visible presence on the Internet through:

customer list building
email campaigns
keyword research
wordpress blog creation
article writing and submission
podcasting
video production and distribution
mobile marketing and follow up
direct mail marketing

Marty is an online marketer who creates multimedia marketing plans for local, small businesses to establish a visible presence on the Internet.

Specifically, I work with SEO, Local Search, Article Marketing, Video Marketing, Direct Mail Marketing, Social Media and Mobile Marketing.

Contact me to find out how a multimedia online marketing plan can increase your brand awareness and attract more customers. Call 850-462-8400 for a free website evaluation.

Tallahassee Online Marketing

Director of Online Marketing

We have a series of online business ventures including a virtual real estate investing website, a small business development website and several culinary websites.

Virtual real estate investing involves identifying investors who are interested in purchasing bank owned properties. Then, we find foreclosed homes that fit their criteria. We purchase the home and then sell it to the investor. 

Digital information products will be sold on the culinary sites. One of the products is video training that teaches people how to entertain in their own home during the holidays, specifically Thanksgiving. Another site will document my transition to raw food diet. These products are still in the development stages at this time.

The third business venture that falls under this umbrella, is focused on helping small businesses create an Internet presence through online and offline marketing strategies.

MR Invests, LLC

Internet Marketing Manager

Estate Manager duties of a Miami Beach, Florida estate including managing staff, cooking, and security from 2005-2009. 

Some of my responsibilities included: interior and exterior maintenance, overseeing renovation projects, staff and vendor supervision, meal preparation, household shopping, event planning, travel arrangements, personal assistant duties and vehicle maintenance.

I lived on the property, so virtually anything required on any given day, was part of my job description.

Miller Residence

Private Chef/Estate Manager

Owned and managed butcher shop, deli, yacht provisioning company from 2001-2005.

I hired, taught, managed and fired a staff of 11. I created marketing campaigns, did the bookkeeping, payroll, purchasing, vendor relations and food preparation.

I was also responsible for sanitation and maintaining standards of food safety regulated by the state and federal government. We sold raw meat and poultry products to individuals, private homes and yachts. Our deli was opened from 7am until 7pm, six days per week. We also had a convenience store that sold a wide variety of essential, and non-essential items.

Vaillancourt's Meat Market, Inc

Chef/Owner

Managed staff, cooking, security, renovation and landscaping projects from 1999-2001.

I supervised a staff of 10 at this Denver estate. I was responsible for vendor relations and security, interior and exterior maintenance and renovation. 

During my tenure, we completed an extensive landscaping project, as well as the renovation of a warehouse for storage, workshop and maintenance facility. 

I performed housekeeping, food preparation and occasional chauffeur assignments on the weekends. 

I lived on site and had a working knowledge of the security systems, HVAC, pool and the driveway snow melting system.

Gallagher Residence

Estate Manager

173' Private Yacht with up to 16 guests, 16 crew and provisioned in 13 countries from 1995-1998.

I was the Chef of M/Y Destiny Langkawi, based in Lumut, Malaysia. We had an International crew including staff from Sweden, Poland, England, Philippines, South Africa and New Zealand, and the owners were Muslim. This required me to learn and create meals to satisfy a multicultural audience.

After being based in Malaysia for 18 months, we sailed to Bremen, Germany for an extensive yacht refit, followed by construction projects in Barcelona, Spain and Southampton, England. During this period, I returned to Malaysia to work for the owners on a couple of occasions.

After the renovation was complete, we became a charter vessel, cruising the western Mediterranean, from Barcelona, Spain to Naples, Italy.

M/Y Destiny Langkawi

Executive Chef

Directed full food service operation including catering and banquet services.

West Chop Club

195' Private Yacht with 12 crew during extensive refit winter of 1994

M/Y Capella C

Crew Chef

Created buffet style breakfast, lunch and dinner items for sixty guests and employees.

King Salmon Lodge

Assistant Executive Chef

Provisioned, cooked and cleaned for up to fourteen guests and crew in Florida and the Bahamas

Motor Yacht Pegasus

Responsible for supervision of cooks and waitstaff, cooking lunch, dinner, and dessert items

Newport Grill

Purchasing and Receiving duties, produced special dietary lunch menus, personnel management.

Snowmass Lodge and Club

Focus on functions for private health club from planning to execution.

Grand Champions Club

Working Chef

Prepared lunch and appetizers poolside, experience in banquet functions - plate and buffet styles.

Four Seasons Resort

Cook III

Educated about food and wine matchups and formal French dining service.

Le Bistro

Waiter

Developed daily menus, ordered provisions, prepared soups, salads, and entree lunch items.

Cappuccinos

All catering functions including on-site and delivered food and beverage products.

Sea Shore Servers

Caterer

Cooked and supervised entire staff for breakfast, lunch and dinner, maintenance of budgeted food and labor costs.

Suzanne's

Facilitated in-house and off-premise functions.

Marty Richardson