Right Around the River Blog

Rocketts Landing Q&A: The Boathouse Executive Chef Todd Richardson

Post Date: 11-28-2012

The Boathouse at Rocketts Landing is well known for serving Richmonders delicious food paired with an equally delicious view! So, as we continue our Behind the Scenes looks into life at Rocketts Landing, we sat down with The Boathouse Executive Chef Todd Richardson to learn the secret behind his culinary creations.

Rocketts Landing: How long have you been a chef? What inspired you to become one?

Todd Richardson: I have been a working cook for 20 years in Richmond. I started cooking in Germany when my family moved there when I was 17 and fell in love with all the fresh bakeries and markets.

Rockfish filet with Carolina shrimp, chedder and rice cakes, prosciutto-wrapped asparagus over poached leek and tomato coulis

RL: Where do you draw your culinary inspiration from?

TR: I look at my environment for my inspiration and draw from local ingredients. I use my childhood memory of food and try to create the same type of memory that will last and remind me of great occasions or events in my life.

RL: What is the first dish you learned to cook?

TR: My mother taught me her Mexican rice when I was 16 and I use it to this day, because it brings back such a wonderful memory.

Stone hearth pizza

RL: What’s your process for creating a new recipe?

TR: I come up with an idea of what I want and then make it the first time off the cuff and try it. Then make it one more time and document everything I do with a few tweaks. After that I give the recipe to one of my coworkers and let them make it and I try it again to see if it’s the same, then make adjustments.

RL: What’s your favorite dish to cook? And why?

TR: Braised short ribs. It something that most people don’t do and it is so good and simple to do. Turning something that most people think is a bad cut of meat into a piece that they will never forget.

RL: What’s your favorite wine/food pairing?

TR: Braised rabbit with a nice, rich, bold white wine like Qupe Roussanne.

Sushi with a view

RL: What culinary professional do you admire, and why?

TR: I admire the chefs that taught me discipline. People like David Shannon and Michael Hall. I also admire Thomas Keller for his work toward more sustainable food.

RL: What’s your favorite restaurant for dinner when you’re not working?

TR: The Magpie

RL: What spice/ingredient is a go-to for you in the kitchen?

TR: Ginger is one, because it works so well with everything to add that little hint of heat and freshness to whatever you are cooking.

Seared scallops with parsnip purree, carrot butter, French lentils and orange caviar

RL: What has been your favorite experience at The Boathouse so far?

TR: Doing weddings for people has really been great. It’s something that I didn’t have experience doing, and it’s great to see the start of a couple’s life.

RL: What do you most enjoy about working at Rocketts Landing?

TR: The view no matter what the weather is. To see a snowstorm roll in over the city is the best

Next Rocketts Landing Q&A? We’ll go behind the scenes with Conch Republic. So be sure to check back soon!