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This profile was last updated on 5/17/01  and contains information from public web pages.

Employment History

  • Owner and Chef
    Le Cou Rouge
  • Executive Chef
    Villa Toscana
  • Excecutive Chef
    Villa Toscana
  • Chef
  • Executive Chef
    The Oberoi Mumbai
  • Director of Food and Beverages
    ITC WelcomGroup
  • Corporate Executive Chef
    ITC WelcomGroup
29 Total References
Web References
Nashville Scene, 17 May 2001 [cached]
Two top local gourmets, Kim Totzke of The Yellow Porch/Wild Iris Cafe and Richard Graham of Le Cou Rouge, matched whisks for our Scene competition.
Chef Graham opened with a light-as-air corn-and-crawfish soufflé.His main course was a succulent trout stuffed with corn relish grilled in corn husks.For dessert, he concocted a deliciously subtle and sweet molasses-and-cornbread pudding.Chef Totzke countered with a refreshing and delightful shrimp ceviche, followed by her expertly created paella.
The battle between Totzke and Graham was so successful that Viking director Stodola hopes to stage another Iron Chef Nashville soon.
Gadget Guru: Sorry to interrupt, but Chef Graham has requested a blender to prepare a corn-and-crawfish soufflé.Viking can provide a two-speed Waring--a top of the line model--but does it have enough settings?
Fukui: Time will tell, with under 30 minutes remaining on our clock.Graham appears to have things well in hand.He certainly learned how to improvise as a student at the Culinary Institute of America, not to mention as head gravier under Emeril Lagasse.But let's not forget his opponent.She has her share of credentials as well.
Gadget Guru: Chef Graham has completed what looks like a heavenly molasses-and-cornbread pudding, while Totzke is just finishing up an example of her broad palette of cuisine: paella with mussels and corn.
Chef Graham?
Graham: Before meeting Chef Totzke, I didn't know if she knew her aspic from a hole in the ground, but she really kept me on my toes.
If you're still unclear on a winner, attend one of the special workshops hosted by Totzke or Graham at the Viking Culinary Arts Center this fall.
Richard Graham of Le Cou Rouge
Richard Graham's corn-stuffed trout grilled in corn husks
1 whole golden trout
2 cups corn kernels
1 red bell pepper
Richard Graham's Recipes
Seigenthaler Public Relations, Inc. Nashville Public Relations Firm, 15 Aug 2000 [cached]
"Le Cou Rouge's tongue-in-cheek name reflects the sparkle and originality of the food," said Richard Graham, owner and chef of Le Cou Rouge."We combine Southern ingredients with classic French techniques and a variety of other culinary influences.We think the result is as innovative as it is delicious."
Graham, a graduate of the Culinary Institute of America, has leased the 3,000-square-foot space that was the former site of Sylvan Park Restaurant from Gary Smith to establish Le Cou Rouge.
Graham is bringing the "Le Cou Rouge" restaurant concept to Nashville after a successful run in Dyersburg, Tennessee, where the eatery received excellent reviews and strong patronage from the Memphis market.After refining the concept in Dyersburg, Graham decided to relocate the restaurant to a larger market.Nashville was chosen for its surging economy and its increasing demand for upscale dining options.
"We feel that Le Cou Rouge has tremendous potential, and we want to be in a dynamic city like Nashville where there is room for us to grow," said Graham."We also feel that our blend of Southern and French flavors will have a distinct niche here, where there are fewer restaurants with these influences."
Le Cou Rouge's innovative menu, which will change daily, will be created by Graham together with partner chef Kevin Alexandroni.
However, Graham and Alexandroni's culinary creations all have an original twist and reflect diverse influences from the Mediterranean, Asia and elsewhere.
City of Paso Robles: Community Events [cached]
2:00pm, Cooking Demonstration with Villa Toscana's Executive Chef, Richard Graham:
Enjoy complimentary hors d'voeuvres ..., 25 Mar 2007 [cached]
Enjoy complimentary hors d'voeuvres prepared by Villa Toscana's Excecutive Chef Richard Graham.
Chef Richard Graham bestowed ... [cached]
Chef Richard Graham bestowed with Life Time Achievement Award at 11th Annual Chef Awards
Chef Richard Graham was honoured with Life Time Achievement Award for his over four decades of contributions to the culinary world as a Chef. Chef Graham started his chef career in 1968 and worked with reputed hospitality brands both within India and outside. He was Executive Chef at The Oberoi Mumbai and Corporate Executive Chef for ITC WelcomGroup. He also worked with international brands like Sheraton, Marriott, Le Meridien, Southern Hotel Corporation, InterContinental Hotels Group, etc. He also worked in Australia and Singapore for 15 years. Based in Bangalore currently, Chef Graham runs a boutique restaurant and his own consultancy services - RG Associates.
Speaking to Hospitality Biz after receiving the award, Chef Graham said that while he has won many accolades outside India, this award in the country is q uite valuable.
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