Born in the West Midlands, Richard Johnson moved to Suffolk when he was only 15, having decided to embrace a career as a chef. Trained among the team of Seckford Hall, Woodbridge, he then chose to develop his skills at the renowned Thornbury Castle in Bristol. There, he truly got familiar with gastronomic cuisine, cooking for celebrities and catering for major corporate events. After 2 years of dedication, being part of the team who worked on obtaining a third rosette, he enrolled for a new adventure : France. In Paris, he became in charge of the kitchen in Les Fontaines , a typical French bistro for which he designed daily menus. In just a few months, he made it the best rated restaurant in the 11th district. This is when he decided to reunite with fine dining and joined the team of the luxurious Bains, a 5 star hotel-restaurant, under the talented chef Michaël Riss and Michelin star executive chef Phillip Labbé. His family life then took him to the South of France, to Aix-en-Provence, another experience which allowed him to broaden his culinary culture and sharpen his techniques. Going back to his roots, Richard Johnson now wants to share his knowledge and passion, making sure his guests enjoy a unique and original experience.