A consummate hospitality figure, Richmond Edes can do it all. For more than a decade, he has immersed himself in Boston’s restaurant industry in all aspects, from developing new menus to studying under the tutelage of the city’s finest chefs, including Barbara Lynch and Ken Oringer. Richmond got his first taste of the restaurant industry at Gibbet Hill Grill in Groton, MA, where he oversaw all back of house and managerial operations. He quickly rose through the ranks mastering each rung of the culinary ladder. Richmond soon became skilled at creating balanced, yet creative dishes, allowing his personality to shine through in this new art form. Over the years Richmond fine-tuned his skills in the kitchen, mastering butchery, charcuterie, and pasta making, perfecting classic French and Italian techniques, and ultimately leading some of Boston’s best kitchen teams. His prowess in the kitchen earned him cardinal positions at some of Boston’s most venerable restaurants, such as Beacon Hill Bistro, Clio, Menton, and No. 9 Park, in addition to numerous Best Of awards in Bon Appetit, Esquire and other publications. He considers Menton to be his “home kitchen” – the place where he truly came into his own, both as a member of the opening team and later as a Sous Chef under Colin Lynch. After years of working for Chef Barbara, he was named the Chef de Cuisine at Boston restaurant institution No. 9 Park. In 2015, Richmond joined the Grafton Group team as Executive Chef of Temple Bar, where he is able to apply his well-rounded skill set and years of dedication to his role. When he’s not in at the restaurant, Richmond spends his spare time at home in Somerville with his impressive cookbook collection and trusty Black Labrador, Gradey, perfecting bread recipes.