Some people are born to cook. And Richard Pelz is one of them. From learning a great appreciation of French cooking from his mother, to less than desirable wines from his stepfathers’ hobby of making Zinfandel and Cabernet wine in the mountains of Santa Cruz. Some would say, food & wine have been coursing through Richard’s blood most of his life.

Richard graduated from the Culinary Institute of America in Hyde Park, New York. Wishing to make his mark on the restaurant capital of the world, Richard moved to New York City and took a position at La Grenouille, New York’s venerable classic NYTimes 4-star French restaurant. There Richard warmed the hearts of the Masson family, proprietors of La Grenouille and was shuttled around Europe’s gastronomic capitals on their behalf. During this period of learning and travel, Richard thrived on the culinary knowledge and skills imparted to him by some of the world’s best chefs, including Alain Ducasse, who Richard worked for in Monte Carlo at the renowned Louie XV.

Following La Grenouille, Richard accepted the Sous Chef position at La Caravelle. Aspiring to have a strong well-rounded foundation in the kitchen, Richard took over the pastry department at highly acclaimed NYTimes 3-star restaurant AZ in New York City.

Following this venture, Richard took off for another round in Europe, working this time at Martin Berasategui, a Michelin 3-star restaurant in San Sebastian, Spain and for Holland’s rising star, Dimitri Roedoe in Amsterdam.  After Europe, Richard returned to the states where he became Executive Chef of Citrine restaurant in West Hollywood, California. Needing to be back in New York City, Richard was given the opportunity to open a busy Portuguese tapas restaurant in Times Square called Tintol. This position would be Richard’s last before taken his diverse and invaluable culinary experiences to his own place, Goblin Market, partnering with his longtime friend. Goblin Market at the first year of its operations was nominated as a new best restaurant in New York City.

Subsequently, different experiences within the culinary world on the east coast and Europe, Richard’s path lead him back to his home roots in California. In 2008 Richard moved to Napa Valley, opening celebrity chef’s Michael Chiarello Bottega restaurant and working alongside Richard Reddington at his restaurant, Redd. After couple years in Napa Valley, Richard was invited to relocate to Coachella Valley the town of Palm Desert, California. There Richard led two renowned restaurants: Cuistot and Wally's Desert Turtle. His professionalism and expertise in food and wine also brought him consulting opportunities in properties such as Augusta Modern, Cork Tree restaurants and Hotel Zoso.

Currently, chef Richard Pelz resides in Scottsdale, Arizona with his wife Rasa and daughters Vesta and Inga.