Chef Dick is as “Akron, Ohio – born and raised” as they come. He is a local product of the 330 that believes in his city and the revitalization of his home town. He brings a locally inspired cuisine with twists and flavors from all over the world. His farm to table practice and use of sustainable seafood literally brings a fresh outlook to your table.
Chef Dick’s fascination with cooking started at a young age. He started in his first professional kitchen at the age of 16. After high school, Chef Dick served as a corporate chef and trainer for the Michigan-based, Brann’s Steakhouse, and then returned to Akron to become the sous chef at Vaccaro’s from 2003 until 2009. Shortly after, he left to turn around the food and beverage program for a country club in Clearwater, Florida. However, the love he has for is hometown and state never wavered. He returned to Cleveland in 2011 to help open Cleveland’s Noodlecat, along with a stint at The Greenhouse Tavern. After that gig, Raphael Vaccaro invited him back, this time as executive chef. He has used this experience to hone his skills and please the pallets of Akron in a way that no one else has ever done before.
Now, Chef Dick brings a fresh new concept to the streets of Ohio with his pop up restaurant, “Chef Dicks Kitchen”. He also can be found around Akron doing various charity events, chef tables, beer and wine dinners. He collaborates with local ice cream favorite, Pavs creamery. He also is resident chef at portage lakes brewing company.