Richard Whipple, Executive Chef, Hyatt Corporation
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This profile was last updated on 2/9/14 and contains information from public web pages and contributions from the ZoomInfo community.
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Richard Whipple

Wrong Richard Whipple?

Executive Chef

Hyatt Vineyard Creek, The Brasserie
Local Address: Santa Rosa, California, United States
Hyatt Corporation
265 Peachtree Street Ne
Atlanta , Georgia 30303
United States

Company Description: Hyatt Hotels Corporation (Hyatt), formerly Global Hyatt Corporation, is a global hospitality company. The Company operates in three business segments: owned and...   more

Employment History


  • PROFESSIONAL BIORichard Whipple has over 25 years experience preparing fine food in wine country restaurants. He has worked at several prestigious establishments including Hyatt Hotels & Resorts, Saddle Creek Resort, Deuce Restaurant, Domaine Chandon...
55 Total References
Web References
Richard ..., 27 Mar 2007 [cached]
Richard WhippleExecutive
The McDougall Newsletter - Featured Recipes, 1 June 2007 [cached]
The following 2 salad dressings were developed by Richard Whipple, executive chef at the Flamingo Resort Hotel, for the McDougall program.
Mendocino CA Dining | Sea Ranch Lodge - About the Chef | Restaurants near Bodega Bay, 12 Nov 2012 [cached]
RICHARD WHIPPLE - Executive Chef
Chef Richard Whipple Chef Richard Whipple has over 30 years experience preparing fine food in wine country restaurants. He has worked at several prestigious establishments including Hyatt Hotels & Resorts, Saddle Creek Resort, Deuce Restaurant, Domaine Chandon and Mustards Bar and Grill. He worked under the tutelage of Phillpe Jeanty of Domaine Chandon for nine years, where he refined his palate and honed his skills as a chef.
Richard describes his cuisine as Contemporary American with French influences. He enjoys sourcing outstanding products, which includes selections of locally grown produce and the freshest fish and meats. Richard demonstrates this vision by changing menus throughout the year as the harvest yield their excellence. He respects the purity and essence of the ingredients and strives to enhance their outstanding flavors.
Golf - Golf Magazine, 20 April 2004 [cached]
Saddle Creek Resort - the gated, 900-acre Castle & Cooke community in the scenic California Foothills - announces its "Focused Food and Wine Pairings," starting Saturday, October 22 and featuring the contemporary American cuisine of Executive Chef Richard Whipple.
The "Focused Food and Wine Pairings" will be held each Saturday from 4:30 to 6:30 p.m. and will showcase wine from local and regional vineyards, as well as produce, meats and fish from local farms and nationally recognized outlets.Attendance is limited to Saddle Creek Golf and Sports members and resort guests, with pairings taking place in the Member's Lounge area of the Copper Grille.
A veteran of the Northern California culinary arts scene, Whipple will tap his 25-plus years experience to prepare up to seven seasonal entrees per gathering.A prot,g, of Philippe Jeanty of Domaine Chandon, Whipple was the Executive Chef at Deuce Restaurant in Sonoma before coming to Saddle Creek.
Whipple, along with longtime food and beverage manager Ron Azzopardi, will carefully select complementary wines for each dish, ranging from the robust reds and delicate whites of Calaveras County to rare treasures from surrounding areas.
"This region produces incredible wines, vegetables, fruits and meats, and we are excited to offer a focused sampling for our members and guests," Whipple says.
Rather than being confined to a table for upward of two hours, attendees are encouraged to mingle, exchange thoughts and opinions about the fare and wine, as well as ask questions of Whipple and Azzopardi regarding the offerings and pairings.
The Saddle Creek Lodge features a fully-stocked bar and an extensive wine list, stunning vistas and the food of Executive Chef Richard Whipple at the acclaimed Copper Grille.
My Wines - Don Baumhefner [cached]
Richard Whipple, chef at the Hyatt Vineyard Creek Hotel,
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