Richard Johnson
A passionate French trained chef who is friendly and very professional
Average: 4.86/5
See the 7 client reviewsAbout the Chef
Born in the West Midlands, Richard Johnson moved to Suffolk when he was only 15, having decided to embrace a career as a chef. Trained among the team of Seckford Hall, Woodbridge, he then chose to develop his skills at the renowned Thornburg Castle in Bristol. There, he truly got familiar with gastronomic cuisine, cooki...... Born in the West Midlands, Richard Johnson moved to Suffolk when he was only 15, having decided to embrace a career as a chef. Trained among the team of Seckford Hall, Woodbridge, he then chose to develop his skills at the renowned Thornburg Castle in Bristol. There, he truly got familiar with gastronomic cuisine, cooking for celebrities and catering for major corporate events. After 2 years of dedication, being part of the team who worked on obtaining a third rosette, he enrolled for a new adventure : France. In Paris, he became in charge of the kitchen in Les Fontaines , a typical French bistro for which he designed daily menus. In just a few months, he made it the best rated restaurant in the 11th district. This is when he decided to reunite with fine dining and joined the team of the luxurious Bains, a 5 star hotel-restaurant, under the talented chef Michaël Riss and Michelin star executive chef Phillip Labbé. His family life then took him to the South of France, to Aix-en-Provence, another experience which allowed him to broaden his culinary culture and sharpen his techniques. Going back to his roots, Richard Johnson now wants to share his knowledge and passion, making sure his guests enjoy a unique and original experience. Read all Hide
Location
Woodbridge, UK +60 km
Spoken Languages
English, Français
Cuisine type
Seasonal cuisine, Organic, Michelin star, Gastronomic, French, Mediterranean
The Chef in 3 questions & answers...
7 client reviews
Fantastic fine dining experience. Chef Richard Johnson was very friendly efficient and added extras to the event. Thoroughly recommend him! Thanks Richard for a well presented dining experience.
Very professional service and superb presentation all in a relaxed atmosphere.
Many many thanks to Richard. We had an amazing meal. The food was beautiful, the beef was melt in the mouth and all of us could have eaten the Pear tart over again. But it was all the little touches that really made the experience so special for us the warm bread and olive oil on the table, iced water and glasses, kitchen left immaculate. Can't recommend Richard, his cooking or the service highly enough. Thank you
amazing chef, amazing food, would highly reccomend.
Excellent overall experience-Richard the Chef was professional, friendly and informative throughout
La Belle Assiette was an easy to use service with staff following up on bookings to make sure everything was in order for our event. The chef Richard made prompt contact with us to discuss our likes, dislikes, and dietary requirements. He then prepared a menu tailored to our likes within 24 hours and was accommidating of any changes we wanted. He was professional, knowledgable, and friendly throughout our meal. All of the food he prepared for us was delicious and we polished our plates after every course.
An effortless way to host a dinner party! Chef Richard 'phoned to introduce himself and did all the ground work asking about the facilities in my kitchen and the type of menu I would like. Once we had agreed the menu, hey presto, he turned up promptly on the night, spotless in his Chef whites and proceeded to cook a beautiful and delicious three course dinner. Accomplished cooking, high quality ingredients and charming service. Everything all cleared away at the end and the kitchen left spotlessly. A perfect night in and highly recommended. Thank you Richard for the hard work and effort you made in making our evening a great success.
The Chef Richard Johnson in 3 questions
Describe your cooking style !
My cooking style is concentrating on produce match making! For me this is priority.
I will only use ingredients which help the dish come together correctly.
Why are you a private Chef ?
I decided to become a private chef because I have done all the 80 hour a week, chef screaming , typical hells kitchen stuff for about 15 years, so since coming back from France after 8 years nothing sounds better than to spend time with guests and actually enjoy cooking just for them.
What do you do when you are not cooking ?
When I am not cooking, I mostly enjoy spending time with my family. I also have another passion: coffee roasting!
