The CHEF …

The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is …

Darrin Richards of Cafe 1485

Originally from a small town in western Pennsylvania, I fell in love with cooking at a young age. Glued to programs like “Iron Chef Japan” and “Good Eats” opened a world of ingredients unavailable to me at my local grocery store.

At 15, I started at McDonalds, then moved to our local Country Club where I got an introduction to Chef life. I was hooked.

While working on my culinary degree at Johnson and Wales University in Rhode Island, I now had a culinary playground at my fingertips, spending hours at local ethnic grocery stores and hole in the wall restaurants.

After graduating, I moved to Boston and started working for McCormick & Schmick’s Seafood Restaurant where I quickly got promoted to Sous Chef. Now, living in Boston and wanting new experiences, I worked at local private restaurants, most notably