Chef Rich Harvey
Chef Instructor, Culinary Arts
“I love seeing the excitement and enthusiasm in my students while passing along knowledge and experiences from my 25 years in the industry!”
About
Chef Rich has over 25 years of experience in the food industry, including cooking for a variety of different celebrities and professional athletes. He was also a chef-owner of his own two establishments.
Throughout his career, Chef Rich has worked in all spectrums of the culinary world, from corporate chain restaurants to high-end resort properties. Upon completion of his culinary degree from The New England Culinary Institute, he started his career as an intern on a private island called Little Palm Island located in the Florida Keys.
While working his way up through the kitchen ranks and traveling back up the East coast, he landed in the Outer Banks of North Carolina as a Catering Chef. Eventually, he moved to western New York and opened two restaurants of his own.
Honors & Awards
- Best of the Best Restaurant in Chautauqua County for The Brick Room 2007-2013
Professional EXPERIENCE
- Chef/Owner - The Brick Room, Fredonia, NY
- Chef/Owner - Catch 18, Dunkirk, NY
- Catering Chef - 1587, Manteo, NC
- Catering Chef - Ocean BLVD, Kitty Hawk, NC
- AM Sous Chef - The Blue Point, Duck, NC
- Line Cook - Little Palm Island, Little Torch Key, FL
Dish Examples
Beef Carpaccio
Beef carpaccio with local grass-fed beef, arugula, truffle oil, and Prima Donna cheese.
Pan-Seared Faroe Island Salmon
Pan-seared Faroe Island Salmon with local heirloom tomatoes, fresh basil, grilled corn, and roasted tomato vinaigrette.
Softshell Blue Crab
Softshell blue crab with roasted tomatillom corn salsa, and a jalapeno vinaigrette.
Pan-Seared Striped Bass
Pan-seared striped bass with wild mushrooms, curried lentils, and a cilantro-lime gremolata.
Education
- Associate of Occupational Studies Degree in Culinary Arts, New England Culinary Institute
Special Interests
Everything fitness-related.
