Raised
in South Louisiana, Richard Romaine grew up in the heart of Cajun and
Creole country. The incomparable southern cooking style became a part
of Richard’s cooking repertoire.
In
1992, Romaine graduated from the New England Culinary Institute and
worked in resort areas across the country perfecting his craft.
Through his culinary work in Jackson Hole, Wyo., Vale, Colo. and
Naples, Fla., coupled with a stint as an executive chef at the
Upperline Restaurant in New Orleans, Romaine developed an eclectic
style of culinary cuisine with a heavy southern influence.
Prior
to opening Romaine’s, he opened a bistro with wife Erin in
Gloucester, Mass.
Romaine has taken his
culinary skills and worked them into a unique artistry that gives
American delicacies a twist. Some of his creative menu items include
truffle fries, creamy polenta, horseradish mash and onion tart.
Through his guidance, Romaine’s seasonal menu
highlights high-quality meats, produce and artisan
cheeses provided by local growers, such as Northeast Family and
Westfield Farms.
Since opening Romaine’s
in 1999, the restaurant has been awarded the Wine Spectator Award of
Excellence for 2006 and 2007 and TV Diner's "Platinum Plate"
award.
|
|
|
