Executive Chef - Global Culinary Leader

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Following his military career, Richard H. Turner started his career in 1992 under Albert and Michel Roux Junior training as a Commis Chef at Le Gavroche. He then went on to work for Pierre Koffmann at Tante Claire and Marco Pierre White at The Restaurant before graduating to Head Chef at Quo Vadis then Damien Hirst's Pharmacy.

Richard then moved to France where he worked for Alain Ducasse and Joel Robuchon before travelling around the world working as a hospitality consultant. During this time, he successfully launched a dozen restaurant and hotel concepts around Europe, Africa, Australia and America.

Having worked in the food industry for over twenty years, Richard has become well known for his love of meat and farming. He has built up a prestigious career that has culminated in his present directorships at Turner & George, Meatopia and Pitt Cue Co. He is also Group Executive Chef of Hawksmoor and Fox...