A native Texan, Rick began his culinary journey in Maine where he accepted a seasonal internship at Oakland House Inn in the heart of the Blue Hill Peninsula. He soon found his way back home in San Antonio working for Chef Scott Cohen in La Mansion’s fine dining restaurant Las Canarias. He concurrently attended ACF accredited Austin Community College and received his Associates of Applied Sciences in Culinary Arts. After a strong desire to return back to the east coast and fulfill a dream of working in New York City, Rick began a stage at Café Boulud, which led to a full-time position, working directly under future James Beard ‘Rising Star Chef’ Gavin Kaysen. It was here that he learned how to become a disciplined cook and began the process of becoming a chef and a mentor to other young cooks. After Café Boulud, Rick went on to work under Terrance Brennan at Picholine and Ed Brown at 81 on the Upper West Side. Returning to Texas in 2009, Rick accepted the position of sous chef with fellow Café Boulud alum Shawn Cirkiel. Shortly after, Rick was given the opportunity to become Sous Chef alongside Executive Chef Rene Ortiz at James Beard Foundation Award-nominated La Condesa. After his first year, he was promoted to Chef de Cuisine and in August of 2013 named Executive Chef at La Condesa.