Originally from Sydney (Australia), Richard discovered the art of pastry with a classic French pastry chef in his first job. After finishing his apprenticeship, enthused by this encounter which inspired him, he obtained his visa for France with a dream of learning from the greatest. He quickly settled in Lyon and found a job with Jérôme Languillier’s team (World Champion, 2009).

With this experience, he developed his skills and put them to good use in various paterisseries in the Lyon region. During these years of professional development, he met his wife, Amandine, and together they settled in Haute Loire. The renowned school of Alain Ducasse and Yves Thuries is located there, and Richard was a teacher at l’Ecole Nationale Supérieure de la Pâtisserie.