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Richard Bottega Jr. CEC has a diverse work experience spanning over three decades. Richard has held various roles throughout their career, demonstrating their expertise and passion for the culinary industry.

Starting in 1988, Richard served as the Executive Chef at Forsgate Country Club, showcasing their culinary skills and managing the kitchen operations. Richard continued to excel in their career and moved on to work as the Executive Chef at Restaurant Associates from 1992 to 1994, where they further sharpened their leadership and culinary expertise.

In 1994, Richard joined The Mulligan Corporation as the Executive Chef and General Manager, demonstrating their ability to oversee both the culinary and managerial aspects of a restaurant. Richard'snext role was as the Corporate Executive Chef and Research Chef at RC Fine Foods from 1997 to 2006, where they contributed to the development and enhancement of various food products.

Richard then assumed the position of Director of Operations at Culinary Management Solutions from 2006 to 2011, taking on the responsibility of managing the overall operations of the company. Following this, they worked as a Kitchen Instructor/Coordinator at Middlesex County College from 2011 to 2013, sharing their culinary expertise with aspiring chefs.

Continuing their journey, Richard joined KeyImpact Sales & Systems as the Corporate Chef and Business Development Manager from 2012 to 2014, where they played a vital role in establishing and expanding the company's culinary offerings.

In 2015, Richard served as the Executive Chef at Country Squire Diner, where they demonstrated their culinary creativity and management skills by overseeing the back of the house operations and creating daily specials.

From 2016 to 2018, Richard worked at Unidine as a Resource Manager, focusing on research and development of new programs and initiatives, recipe development, and menu execution for potential clients.

Most recently, Richard joined Philabundance in 2018 as the Director of Philabundance Community Kitchen, where they are actively involved in strategic planning, expanding culinary arts job training, and managing the construction of a new facility.

This extensive and diverse work experience showcases Richard Bottega Jr. CEC's versatile skill set, leadership ability, and dedication to the culinary industry.

Richard Bottega Jr. CEC attended The Culinary Institute of America from 1980 to 1983, where they obtained an Associate of Occupational Studies (AOS) degree in Culinary Arts.