|
Andrew Richardson
Executive Chef, CinCin Ristorante
 Richardson, a native of Newcastle, England, graduated with honours from Manchester Metropolitan University, with a Bachelor of Science in Hotel and Catering Management. He began his cooking career as Sous Chef under the five-year mentorship of Chef Terence Laybourne at the Michelin-starred 21 Queen Street in Newcastle, and later as Head Chef at sister restaurant Brasserie 21, which received the Michelin Bib Gourmand rating.
Andrew moved to Vancouver in 1999 and was actively involved in the opening of Cioppino’s as Executive Sous Chef, and then took on the same role at West. He further honed his skills at Sooke Harbour House and the Carter House Inn in Northern California before accepting the Executive Chef role at Whistler’s Araxi. He later returned to Newcastle to open Laybourne’s Jesmond Dene House Hotel, performed a five week extended stage at The French Laundry, and then moved to Calgary to open the top-rated Blink as part owner.
Richardson said, “I believe in simplicity, and the interaction of prime ingredients on the plate. Less is often more, especially in Italian cookery, and I am looking forward to taking full advantage of the unique wood-fired kitchen, and working with the extraordinary team that has made CinCin such a compelling success for 20 years.”
|
