Richard Kaplan, founder of Brown Paper Chocolates, has been cooking - figuratively and literally - for two decades plus.
With a solid foundation rooted in the classics thanks to training at the Restaurant School of Philadelphia
, where he
earned a culinary management degree, Richard
then honed his
skills and style at some of the hippest and most happening restaurants
in the nation.
resume are places like One Fifth in New York (sous chef);
, a seafood restaurant on New York's trendy West Side (head chef); and La Terraza di Marti in Key West (executive chef for seven years).
From the moment he
hit Houston (as executive chef of the instantly
popular River Cafe on Montrose) Richard
earned a reputation for signature dishes and creativity.
Now, as executive chef and co-owner of the catering company, Acute
reputation continues to expand due to his
capability of creating unique flavor sensations and his
uncanny talent for finding both the freshest and most unusual items.
In a way, he
has kept his
hand in the restaurant business with the very successful Acute
Don't look for this in the telephone book or dining directories, however.
The Cafe is the popular dining spot in the Wortham Theater Center's Founders Salon
, open only during the Houston Grand Opera and Ballet season.
f course, being a restaurant chef is only a starting point for the demands that face a catering company.
Here too, Richard
has proven a talent for handling the incredible challenges of feeding 1,000 diners at the same time or creating flawless events in the oddest of locations.
More recently, Richard
has turned a passion into another thriving new venture.
In 2004, while working with a chocolate recipe, an idea of creating chocolates with fresh, non-processed gourmet ingredients emerged.
started experimenting with different combinations such as ancho chiles with tequila and dark chocolate or lavender with Pimm's No. 1 and white chocolate.