We call Chef Richard our Chemist in the Kitchen as he is always experimenting with the latest and/or more unusual cooking techniques, machines and methods. His prowess in the Kitchen is only second to his love and enthusiasm for teaching others to cook. You’ll find his class syllabus is always well researched and his topics and recipes tested, true and invariably delicious. He’s taught Newport Cooks classes on Pressure Cooking, Sous Vide, Classic Eggs, Trash Fish, Native Rhode Island Fish and Sauces.
Chef Richard has worked at some of the nations top restaurants including Radius in Boston and cooked at prestigious events with the likes of Gary Danko, Mario Batili and Suser Lee.
A Rhode Island native, Allaire was once at the helm of L’epicurio restaurant in downtown Providence, where he became known for a combination of flawless technique married with unique and exciting preparations of the best ingredients he could find. Chef Richard excited the palates of Rhode Islanders at Tuckers Bistro in Newport for years, showing an especially deft hand with the bounty of local seafood and impeccable produce he carefully sources. Currently Chef Allaire is doing culinary consulting as Executive Chef at a steak oriented restaurant in Braintree, is a co-Owner/Founder of Providence Coal Fired Pizza and is very close to opening his own concept restaurant in Rhode Island.
Chef Allaire also finds time to give back to the community, mentoring many young cooks who have gone on to cook at some of the most notable establishments in the United States. He was active in The March of Dimes Signature Chef event has participated numerous times in Taste of Newport and has cooked at several events at the prestigious James Beard House to benefit the Scholarship Fund.