Richard Hards

Richard Hards is an Experienced Senior Sous Chef with expertise in Catering, Food & Beverage, Restaurant Management, Banquet Operations, and Menu Development.

He is a strong operations professional who graduated from Westminster Kingsway College where he studied for an International chefs diploma.

Throughout his career, Richard has held various prominent roles, including Chef/Founder at BoxedLocal, Group Head Chef at Bonnie Gull Seafood Shack, Chef ambassador at Pesky Fish, and Head Chef at Jar kitchen and Bobs lobster.

His experience also includes positions such as Chef de parti at L'escargot, Sous Chef at Jar kitchen, and Demi Chef at Gordon Ramsay Holdings.

Richard Hards has a diverse background in the culinary industry, showcasing his leadership and culinary skills across different establishments and ventures.