LIVE Magazine- Issue #268, March 9, 2018

y Juli Ragsdale
LIVE Magazine
www.palmdesertfoodandwine.com
Juli: Thank you for your time and interview,
Richard. With the many responsibilities
of being a famous TV personality, do
you find time to cook at home?
Richard: I do! I have two daughters, Riley
and Embry, and love to cook with them
at home. I think it’s important to make
time and have fun in the kitchen with my
family!
J: Your skills are so diverse. Where did you
get your education?
R: I started my education working as the
poissonier, also known as the fish cook, at
a little fast food place known as McDonald’s.
I eventually attended and graduated
from the Culinary Institute of America in
1998.
J: Wow! What a great story. The humble
beginnings of greatness! Where and what
were you doing the day you decided to
enter Top Chef?
R: I was actually working in my restaurant
in Atlanta when I got the phone call. I
never actually applied to be on Top Chef -
My restaurant happened to get reviewed
that day, and the casting team in Atlanta
saw the review in the local newspaper.
Someone found me and I immediately
accepted!
J: Another fun story! You were just fated
for fame! What was that like on the day
you arrived and meet the other cast?
a cloud of Fabio’s cologne.
J: Oh! That would be a challenge as well!
What was your most proud moment on
that show, and what was the dish?
R: Definitely when I won! It was a multicourse
menu - I don’t remember all of the
specifics, but I remember doing a “Oysters
and Pearls” dish that I definitely give some
credit to.
J: From that beginning you went on to
so many successes, including the role as
a recurring judge on the show. Which
position serves you best?
R: I definitely prefer judge to competitor -
and prefer being a host most of all.
J: What other shows are you involved in?
R: I’m still very involved in the Top Chef
series, as well as several shows on Food
Network including Guy’s Grocery Games,
Food Network Star, Chopped, and more.
J: I find your company, Trail Blais very
interesting. Can you tell us about it?
R: It was initially built as a creative consulting
firm to help build, design, open
and operate restaurants in cities across
the country.
J: That’s a busy schedule! How do you
juggle all of that with your personal and
family time?
press. Unfortunately, I haven’t had the
chance to make it to too many restaurants,
but taking any suggestions!
J: That is a tough one. There are too
many incredible venues and chefs in the
Coachella Valley to mention them all. One
of the hottest venues, and definitely one
of my personal favorites is the new AC3
Restaurant + Bar. at Hotel Paseo. It is a
collaboration of two of the valley’s best
restaurants, TRIO Restaurant and Copley’s
On Palm Canyon. Juliana Copley, Andrew
Copley & Tony Marchese make the “Perfect
Trio” to bring this hot new concept to
El Paseo in Palm Desert.
Award-winning Chef/Owner Andrew
Copley and Executive Chef Brandon Testi
have created a “New American” dining
experience there, highlighting familiar
dishes using local ingredients from The
Gardens on El Paseo, located just steps
away. Guests of AC3 also experience craft
cocktails, California craft beers and a
curated wine list.
Thank you, Richard! We are so happy to
have you visit us and share your talents. I
hope you have time to enjoy the Desert!
R: Between us, I’m pretty anti-social. Let’s
just say that arriving that day to share
bunk beds with 20 other chefs was pretty
intimidating.
J: Yes, that would be a challenge, no matter
how social one might be. Is there a top
comical moment from that show that you
can share?
R: I shared a room with Fabio Viviani,
which is a comedy in and of itself. He
would spray the room with cologne before
he entered and I spent most of my time in
R: It’s definitely busy, but we find ways to
make it work. I’m currently coaching my
daughter’s little league basketball team
to make sure that I see them as much as
possible!
J: Richard, congratulations on all your
numerous successes and welcome to
the Coachella Valley. Have you previously
been to the area? If so, any favorite
restaurants or venues?
R: Yes, I love it here and come with my
family a couple times a year to decom-
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