Richard Sweeney is one of the chefs on Bravo's reality cooking competition, "Top Chef 5: New York."
Richard Sweeney is the Executive Sous Chef at Confidential Restaurant & Loft in the Gaslamp District of downtown San Diego. Richard Sweeney grew up in food service. Richard Sweeney's father has served as a restaurant manager for years and his mother and stepfather have owned several bagel businesses in Long Island where Richard spent many summers during his youth. Richard Sweeney has been trained by world traveled chefs in classic French techniques and their modern applications. Richard Sweeney's motto in the kitchen is, "Keep it simple (stupid)" – and he likes to do just that by keeping his plates simple and infused with natural harmony versus chaotic noise. At Confidential, Richard Sweeney likes to "play" with his food through the small plates style of dining, which allows him to create many new dishes for his guests to combine. On the side, Richard Sweeney also works at the San Diego bar, Pecs.
Age: 27
Hometown: Sayville, Long Island, New York
Current Residence: San Diego, California
Profession: Executive Sous Chef, Confidential Restaurant & Loft, San Diego
Culinary Education: Diplome Professionale du Commis de Cuisine, San Diego Culinary Institute
Favorite Spring Recipe: Lightly grilled chicken breast, crumbled gorgonzola, dried cranberries, baby spinach salad, all tossed with a light balsamic vinaigrette
Richard Sweeney is the Executive Sous Chef at Confidential Restaurant & Loft in the Gaslamp District of downtown San Diego. Richard Sweeney grew up in food service. Richard Sweeney's father has served as a restaurant manager for years and his mother and stepfather have owned several bagel businesses in Long Island where Richard spent many summers during his youth. Richard Sweeney has been trained by world traveled chefs in classic French techniques and their modern applications. Richard Sweeney's motto in the kitchen is, "Keep it simple (stupid)" – and he likes to do just that by keeping his plates simple and infused with natural harmony versus chaotic noise. At Confidential, Richard Sweeney likes to "play" with his food through the small plates style of dining, which allows him to create many new dishes for his guests to combine. On the side, Richard Sweeney also works at the San Diego bar, Pecs.
Age: 27
Hometown: Sayville, Long Island, New York
Current Residence: San Diego, California
Profession: Executive Sous Chef, Confidential Restaurant & Loft, San Diego
Culinary Education: Diplome Professionale du Commis de Cuisine, San Diego Culinary Institute
Favorite Spring Recipe: Lightly grilled chicken breast, crumbled gorgonzola, dried cranberries, baby spinach salad, all tossed with a light balsamic vinaigrette