Richard Wood
I grew up on the outskirts of Brighton, following in my uncle's footsteps and wanting to travel the world I trained as a chef, studying Food Preparation and Service from 1990 at Brighton Technical College. In 1994 I moved to London and worked at the 1 Michelin starred restaurant “Fulham Road Restaurant”, before moving to “Aubergine” under Gordon Ramsay, his first restaurant, 1 then 2 Michelin starred from 1996 until it’s closure in 1998. Going with Gordon to “Restaurant Gordon Ramsay” until 1999 when Gordon seconded me to work at restaurant “Daniel” under French Chef Daniel Boulud in New York. I returned there for 3 more years, before moving to Boxwood Cafe until 2006 when I left the Ramsay Group after the birth of my daughter.
Moving in a different direction, I took on a Fine Dining group role with Restaurant Associates at Goldman Sachs overseen by Chef Albert Roux, before taking the reins as Head Chef in Fine Dining at Barclays Capital, Canary Wharf. In 2014 I returned to Sussex and worked in hotels until 2017 when I took the job at Glyndebourne Opera House as Head chef then progressed to Executive Head Chef. Around the COVID pandemic, I stayed locally and worked in gastro pubs before returning to London and commencing my post as Head Chef at The Caledonian Club at the beginning of 2021.