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

Richard K. Graham

Wrong Richard K. Graham?
 
Background

Employment History

  • Owner and Chef
    Le Cou Rouge
  • Executive Chef
    Villa Toscana
  • Excecutive Chef
    Villa Toscana
  • Chef
    Gourmet India
  • Chef
27 Total References
Web References
Nashville Scene
archives.nashvillescene.com, 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.
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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.
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The battle between Totzke and Graham was so successful that Viking director Stodola hopes to stage another Iron Chef Nashville soon.
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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.
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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.
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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.
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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.
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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
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Richard Graham's Recipes
Seigenthaler Public Relations, Inc. Nashville Public Relations Firm
www.seig-pr.com, 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.
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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.
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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
www.prcity.com [cached]
2:00pm, Cooking Demonstration with Villa Toscana's Executive Chef, Richard Graham:
Enjoy complimentary hors d'voeuvres ...
www.visitpaso.com, 25 Mar 2007 [cached]
Enjoy complimentary hors d'voeuvres prepared by Villa Toscana's Excecutive Chef Richard Graham.
Gourmet India: Chef ...
www.gourmetindia.com, 28 Sept 2006 [cached]
Gourmet India: Chef Richard Graham - Gourmet India
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About Chef Richard Graham : Richard has been with the Royal Orchid Hotels, Bangalore for the last 20 months after successful stints as Executive Chef with the Oberoi Bombay, Corporate Executive Chef for Welcome group and a 15 year stint in Australia and Singapore as Executive Chef. Richard is a Certified Executive Chef and a Certified Food and Beverage Executive, American Hotel and Motel association and a member of the Global Hoteliers Club.
Here he is getting ready to strut his stuff
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Chef Richard Graham on Cajun/Creole
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Chef Richard Graham, of Cilantro in Bangalore, knows a thing or two about cultural melting pots. He's of Afro-Portuguese origin, but his family has long since settled in Goa. Since then he has worked across the globe in Germany, Mumbai, Australia and the US. "I have a similar history to this cuisine," he says.
"Cajun and Creole cooking was influenced by seven nations that settled in Louisiana, from the Native Americans to the Italian immigrants of the 1800s. He's invited me to sample some of the flavours of New Orleans, the iconic city where the Cajun story begins.
It's a story of not only cultures mixing, but classes, too. "What we know today as Cajun cooking came from the migrants of New Orleans, the grocers, cheese makers, bakers and orchard farmers," says Graham.
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