Culinary Director
Becca Richards
Becca started cooking for fun as a kid, destroying her mother’s kitchen in an array of extravagant sandwich and pasta creations for her friends. It wasn’t until Becca turned 19 that she started down the culinary path. Hostess, busser, dishwasher, waiter, line cook, baker, sous chef, bartender, bar manager, chef, Becca did everything she could in the restaurant industry to learn the business.
After several years of hard work and sweat, Becca gained the speed and confidence that pushed her to move to New York City. In 2010, she joined the team at Recette in Greenwich Village in spite of not having any NYC experience. She then went to Flex Mussels and eventually became the savory chef teaming up with the pastry chef.
From there, Becca realized her dream and attended culinary school at International Culinary Center (formerly the French Culinary Institute) where she graduated with honors while working as a captain at Lincoln. The day of graduation, Becca was offered a job as the Sous chef at the Lion and eventually worked to take over as the Chef d’ Cuisine.
In 2017, Becca moved to Oregon to be closer to her family. Shortly after that, she joined Stoller Family Estate. In her role, Becca creates dishes that showcase the harmony between locally-sourced food and wine for wine club events.