Chef Michel Richard

Growing up in Brittany, France, Michel Richard knew he was destined to be a chef from the age of eight, when he first glanced inside a restaurant kitchen. With a glimpse of the white hats, aprons and all of the food, his future was instantly decided.

Richard began apprenticing at a patisserie when he was 14 years old and then, three years later, moved to Paris, where he quickly rose to the top position at Gaston Lenotre’s venerable patisserie. In 1974, Richard jumped at the opportunity to accompany Lenotre to New York City to open a pastry shop. While the business didn’t last long, Richard was not yet ready to return to France. Instead, his culinary affair stateside was just beginning.

From New York, he headed west. After a brief stint in Santa Fe, Richard moved to California, where he pioneered French/California cuisine, which has many of the same principles as traditional food from the South of France but with a lighter touch. In place of butter and cream, Richard used olive oil, vinegar, lemon, orange juice and plenty of fresh vegetables. He opened Michel Richard and Citrus in Los Angeles, Citronelle in Santa Barbara and Bistro M in San Francisco—all to great success. Soon he was ready to relocate again, this time to the nation’s capital. Richard opened Citronelle in Georgetown, Washington, D.C., in 1994, followed by Michel Richard Citronelle in 1998, now his flagship restaurant.

Washington, D.C., remains Chef Richard’s base of operations. There he also operates Central Michel Richard and the new Michel in the Ritz-Carlton in Tysons Corner, Va. Each of his ventures shows his roots with a distinct French influence in a variety of settings. Richard’s culinary empire will expand to Las Vegas, when Central 24/7 opens in Caesar’s Palace in September.

Featured on the Food Network, Good Morning America and Martha Stewart and appearing in magazines, Richard is as in-demand as his food. He has published three cookbooks, and his latest, Sweet Magic, hit retail shelves in fall 2010. He has received numerous culinary accolades, including the prestigious James Beard Award for Outstanding Chef in 2007, and Central Michel Richard won in 2008 for Best New Restaurant.

Recipes from Chef Michel Richard

Leek Tartare
Chef Michel Richard shares a recipe from his menu at Michel, Ritz-Carlton, in Tysons Corner, Va.

Fried Chicken Nuggets
Chef Michel Richard shares a recipe from his menu at Citronelle in Washington, D.C.

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