Richard Perot has been a chef since 1993 and has worked in some of the finest restaurants, and homes in the Bay area. Richard has worked in Napa Valley since 2003, and worked 10 years in the fine dining scene of San Francisco.
With an extensive training in both savory and pastry cooking he has learned how to blend a wide array of flavors and techniques.
His main emphasis is on using the finest ingredients available, which in his cooking means sustainably farmed, organically grown fruits and vegetables. Richard also uses all natural, sustainably raised livestock, poultry, and seafood. Chef loves playing with flavors to create a unique experience with each and every meal. One of his professional philosophies are “I’m only as good as the last meal I have prepared”.
Chef Perot is always interested in designing an experience based on your culinary preferences and dietary needs. Chef Perot is also able to whip up some very tasty Vegetarian or Vegan fare upon request.
Chef Richard Perot has learned his vast repertoire of cooking skills mainly from being mentored by other chefs, reading, research, and always searching for the next best Flavor.
Some of the restaurants and wineries he has cooked in include, Brunos, 42 degrees, mandarin oriental hotel, Kezar Bar and restaurant, Bleaux Magnolia, Carneros Inn, and Neo. Hess collection winery, Schrammsberg vineyards, Peju Winery, Chimney Rock Winery, Alpha Omega Winery, Cliff Lede winery, Duckhorn, Paraduxx winery, Pride Mountain Vineyards ,Cain Vineyards and the list goes on…