Clair Rickard

Richmond Hill Cafe & Larder

Clair Ricakrd hails from the South-East of England, where her culinary journey began at the age of 11, working in Kent at traditional English country pub, The Ship. There she stayed for 10 years helping out in the kitchen in any way she could, while on weekends, Clair ran her father's fresh fish and seafood stall.

This culinary journey was briefly interrupted by a career in banking, which immediately cemented what her passion was truly for - food! In 2002, Clair moved to Australia to formalise her training. Whilst studying at William Angliss, Clair worked at the Clyde in Williamstown as a Chef de Partie with Greg Feck, and it was here she discovered her passion for Italian cooking.

Continuing her discovery of Italian food Clair moved to Scusami under Jonathon Alston, however it was not long before Greg offered her another opportunity - to join Richmond Hill Cafe & Larder.

Beginning as Operations & Marketing Manager, Clair quickly moved back into the kitchen and now holds the role of General Manager at Richmond Hill whilst still maintaining two to three days of cooking every week. This allows her to experience all that she loves most about restaurant work - the teamwork, the camaraderie, the adrenaline, and of course, learning new and exciting ways to cook beautiful produce.

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