www.leftbank.com/locations/larkspur.php?id=7&press=1&te -
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Published on: 3/3/2007
Last Visited: 3/3/2007
Richard Hodge
Executive Chef/Larkspur
As Executive Chef of Left Bank in Larkspur, Richard has full charge of the French-style kitchen, recruiting and guiding his well-trained staff as well as selecting the best produce and seasonal ingredients daily.With his goal being to maintain the essence of farm fresh ingredients, Richard plans and executes the seasonally-changing brasserie menu under the direction of Executive Chef and Co-Propriétaire Roland Passot.
Richard was born in the San Francisco Bay Area and has been interested in cooking and food for as long as he can remember, crediting his family for his desire to cook.Starting his career in the restaurant industry at age 15, he has used his culinary training to study under as well as cook for some of the greatest chefs and mentors.
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Richard truly enjoys the fun, passion and hard work and dedication that comes with being a chef."The restaurant business is a truly demanding occupation, but to make it work, you need to find the delicate balance of creativity, time management, trust and posses the ability to remember why we chefs' ever chose to cook in the first place ... Richard is an A.C.F. graduate and possesses degrees in Culinary Arts, Hotel and Restaurant Operations and Business Management.He completed his externship at the Famous Pebble Beach Resort and upon graduation, worked for Marriott Hotels.
Richard joined the Left Bank team in October of 2000 at the age of 19, as Sous Chef for the opening of the Pleasant Hill location.In September 2003, he was the opening Sous Chef for the Left Bank in San Mateo.In March 2004 at the age of 23, he was promoted to Executive Chef for the Larkspur location.
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