We took some time to chat with Chef Richard Ingraham. We wanted to find out how he took his talents in the kitchen to a career that has led him to being the private chef to power couple, Dwyane Wade and Gabrielle Union and creating a private chef network whose clients are those in the NBA, NFL and entertainment industries. We also talk with him about Grown Southern, his upcoming projects and his partnership with CIROC. ATHLEISURE MAG: When did you realize that you wanted to be a chef? CHEF RICHARD INGRAHAM: I’ve always loved cooking. I started making omelets, cookies, and milkshakes at the age of 10. During that time, I had no desire to become a chef. I was doing it because I loved creating. My family cooked all the time and it just rubbed off on me. It wasn’t until my mid to late 20’s that I decided that I wanted to become a Chef. AM: Where did you train and what has your culinary journey been? CHEF RI: I received my formal training at The Art Institute of Atlanta. My first job was at the Buckhead Diner where I was a line cook. I worked at the diner while I was in culinary school. As if I didn’t have enough on my plate, I got a second job working across the street at the Corner Café, where I learned all about pastries. After I graduated, I became a Sous Chef at a restaurant called the Bubble Room. I left the Bubble Room and moved on to Insigna where I was a Sous Chef and Executive Pastry Chef. AM: How would you define your style of cooking, and have you always been focused on sports nutrition? CHEF RI: That has always been a difficult question to answer. Difficult because I'm influenced by so many different cuisines. If I were backed into a corner, I’d call my style “Eclectic American.” I really didn’t become focused on nutrition, until I start-
ed cooking for Dwyane Wade and other athletes. AM: What led you to becoming Dwayne Wade and Gabrielle Union’s private chef? CHEF RI: A friend of mine who just happens to be Dwayne’s Business Manager, Lisa Joseph Metelus, asked if I would like to cook for a NBA Rookie that was just drafted. I asked her who it was. She said that it was Dwyane Wade. After I did my research on who he was (I wasn’t a big basketball fan, so I didn’t know who he was) I told Lisa I’d like the opportunity. The day of the tasting, I arrived at his home with 10 prepared items. I made him everything I could think of, from smothered turkey wings with mashed potatoes to my grandmother’s lemon pound cake. Even though I’d prepared all this food, Lisa wanted me to prepare something fresh so that Dwyane could see that it was me preparing these dishes. He liked it and the rest is history. AM: Can you share 3 go to meals that they enjoy eating? CHEF RI: Gabrielle: Bhindi Masala; Pasta Alla Checca; Jumbo Lump Crab Cakes over Heirloom Tomato; and Quinoa Salad with Lemon Honey Vinaigrette. Dwyane: Blistered Cherry Tomato and Shrimp over Angel Hair Pasta; Pan Roasted Sea Bass Sweet Potato Puree; Sauteed Spinach and Ponzu Ginger Sauce; Stewed Chicken Thighs with Chickpeas. AM: What are 3 ingredients that you always like to have on hand that are versatile to use in several dishes? CHEF RI: Creole Seasoning, Five Spice, Cumin, Red Pepper Flakes and Smoked Paprika. I know you said three, but I couldn’t help myself. lol AM: When you’re a private chef to a celebrity or a family, what are the challenges that you're navigating when creating meals?
