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    Behind the Scenes with Chef Richard!

    We hope you all enjoyed our sit down with Executive Chef Aaron in our previous blog. This time, we caught up with Chef Richard Kurian to discuss his cultured experiences, and how he uses it to enhance the quality and service of Isle® dining.

    Q: Tell us a little bit about yourself.

    Chef Richard: I was born on September 19th, 1965 in North Wales, Pennsylvania, and was raised in the southern New Jersey island of Avalon.

    I discovered a passion for the seafood my family gathered living on the Jersey shore and fed that passion learning to cook through my grandmother and father.

    I started cooking professionally at the age of 15 and right after high school enrolled in the Academy of Culinary Arts near Atlantic City, New Jersey. After graduating, I spent the next ten years traveling. I’ve worked in Jupiter, Florida and the River Boat Mississippi Queen, the French Quarter, small Inns in rural New York and the culinary bustle of Chicago.

    I have a beautiful wife Roxie and a seven year old son RJ, both of whom are my dedication, motivation and inspiration.

    Q: Where did you get your passion for cooking?

    RK: I grew up in a family that all vacationed on the Jersey shore. My grandmother was the cook of the family, but it was the men of the family (her sons) that paid attention and passed on the most to our children.

    Q: What is your favorite dish to make at the Isle?

    RK: That’s easy… our house-made bacon and sausages!

    Q: Other than those available at the Isle, what’s your favorite dish to make personally?

    RK: Anything that I can cook on a Weber® grill. I do love our slow cooker as well. Clam and corn chowder on a cool Florida night with cold beer and warm friends also ranks pretty high.

    Q: What’s the most challenging dish you ever made?

    RK: I think learning to use our Sous Vide here at Farraddays®. It’s a long process to learn just the right time and temperature to get food just right, along with being able to execute it during our most challenging and busy times.

    Q: Tell us something that most people don’t know about you.

    RK: I was a member of a local surf team growing up, and I used to be a boxer.

    Q: We know you grew up with great cooking from your father and grandmother – What was your favorite dish they made?

    RK: Székely Goulash, braised pork shoulder with sauerkraut and sour cream over egg noodles. I cook it whenever I miss my grandmother the most.

    We’d like to thank both Chef Aaron and Chef Richard for their time, and we hope you enjoyed learning a little bit more about a few of the great Chefs here at the Isle.

    Enjoy your next meal, everyone!

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