Steven Richard began his culinary career at Wolfgang Puck Grand Café in Orlando. He quickly worked his way through the kitchen, becoming a Sous Chef. Soon after, he was assigned to head the Dining Room, the fine dining outlet of Puck's large complex. During his tenure there, Orlando Magazine said “The meals he turns out are among the finest in Orlando.”
Before leaving Puck’s, Richard was promoted to Executive Sous Chef and was responsible for management of fine dining, the sushi team and the pastry team. He left Wolfgang Puck Grand Café to become the Executive Chef at Portobello Yacht Club, now Portobello, another of Levy’s signature restaurants, in September of 2007. In conjunction with James Beard Award-winning Chef Tony Mantuano of Chicago’s Spiaggia fame, Richard oversaw the complete transformation of Portobello Yacht Club into what is now Portobello.
