Richard joined Floridita as executive chef in November 2010 and describes his cooking style as cosmopolitan Cuban and Latin American. He started his career at Stones Chop House, part of the Savoy Group. During his apprenticeship he transferred to the Connaught Hotel and reached the position of third sous chef after six years.

Richard left The Connaught to take his first head chef position at Le Talbooth in Dedham Essex, where he won the Caterer and Hotelkeeper Banqueting Menu of the Year Award. After nearly two years Richard returned to London to work at the Capital Hotel's flagship restaurant, The Greenhouse, before embarking on his own venture, Keat's in Hampstead.

In 1989 Richard closed Keat's because of commercial pressures and took a break from restaurants, to become 'gamekeeper turner poacher', supplying top London hotels and restaurants. After 18 months, keen to return to his passion of cooking, Richard accepted the position of head chef at Brasserie St. Quentin, under Didier Garnier, and within two years attained two AA Rosettes as well as Michelin and Egon Ronay listings.

In the 1990s, Richard was involved in a number of high-profile restaurant openings: in 1991 he joined forces with Oliver Peyton and executed the opening of The Atlantic Bar and Grill, Piccadilly, which rose to fame in the 1990s and established an enviable position as the place to be seen.

An offer to open the Fort Belle Hotel for Eagle Merchant Bank took Richard to Jamaica. He returned to London to open One Whitehall Place, which occupied the site of the old National Liberal Club. Towards the end of the 1990s, Richard once again teamed up with Oliver Peyton, to open Somerset House.

Before joining Floridita, Richard was the executive chef for six years at Rules in Covent Garden, London's oldest restaurant, and brought his unique vision to this well-established restaurant.