Richard caring wife
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Thomas Keller
Biography
Thomas Keller is renowned for his culinary skills and his exceptionally high standards. He has established a collection of restaurants that set a new paradigm within the hospitality profession. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards.
Keller began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986, then moved westward to California to work as the executive chef at the Checkers Hotel in Los Angeles. In 1994, Keller took ownership
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Richard Caring
British businessman
Richard Caring | |
|---|---|
| Born | Richard Allan Caring (1948-06-04) 4 June 1948 (age 76) Finchley, London, England |
| Occupation | Businessman |
| Spouses |
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| Children | 6 |
Richard Allan Caring (born 4 June 1948)[1][2] is a British businessman. He initially built a business, International Clothing Designs, supplying Hong Kong-manufactured fashion to UK retailers. In 2004 he diversified his business interest into property, restaurants and nightclubs. He is the chairman of Caprice Holdings, which owns and operates The Ivy chain of restaurants.[3]
According to the Sunday Times Rich List in 2021, Caring's net worth is estimated to be £1.005 billion.[4]
Early life
Caring was born on 4 June 1948,[2][5] the middle child of three born to Louis Caringi, an Italian-American GI, stationed in London during Wor
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About
Bridget McGinty
Bridget McGinty started her culinary career working for restauranteur, John Minnillo at the famed Ninth Street Grill in The Galleria in the early 90’s. Chef Karen Small, Alice Waters’ Cleveland counterpart, ran the kitchen and was perfecting a “Farm to Table” philosophy long before it became mainstream. Working her way from busser to bar manager over the course of 8 years, Bridget enjoyed and excelled at all front of the house operations, but was always trying to see what she could learn from the back of the house. She began cooking at home and before long was hosting memorable dinner parties for friends and family.
When Ninth Street Grill closed abruptly, Bridget joined the elite rank of servers at Johnny’s Downtown. Her love of food and cooking became an obsession as she was exposed to duck, veal, fresh pasta, risotto, demi glace and other decadent sauces! Johnny’s owners and chefs encouraged her to attend culinary school. In 1998, Bridget graduated from Pennsylvania Institute of Culinary Arts, after a successful internship at the Baricelli Inn under M
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