Chef Richard Hattaway has always been passionate about food. Known for his approach to flavorful and unique modern cuisine he has found the perfect stage in the kitchen at Sia's.
Growing up in the Southeast, Chef Richard spent summers on his family's farm where exposure to wide open spaces, organic gardening, and a large working cattle operation inspired his career path. “I learned what it takes to run a farm,” says Richard. “The experience taught me to appreciate what it takes to get high quality ingredients to the table.”
Travel to cities like L.A., Chicago, Baltimore and St. Louis with his grandfather, who owned a European bakery, provided sharp contrast to his time on the farm. He dined in upscale restaurants and tasted different foods from around the world – an experience Chef Richard says solidified his interest in cooking and led him to attend culinary school. Chef Richard has trained with many acclaimed chefs and restaurants in Atlanta, including Christophe LeMatayer, Eric Chopin and Bruno Menard at The Ritz-Carlton Buckhead, while working with Joseph Truex at Chateau Elan and as executive sous chef at Sia's since 2005.
Under Chef Christophe LeMetayer, at The Ritz-Carlton Buckhead, he worked his way up to saucier at age 21 – the youngest chef ever to earn the position. With a cooking style guided by classic, French cooking techniques, Chef Richard is committed to serving organic produce and meats – including wild game – whenever possible. |
