Culinary Creations

Featured Chef

Richard A. Reilly, WCME, WCEC, CEC, CCA, AAC

Corporate Executive Chef, GoodSource® Solutions

About the chef

When did you know, you were going to become a chef?

My passion for cooking began at a young age on my grandparents’ farm in Central New York. I was six years old when I first started helping my Italian grandmother make homemade pasta, bread, sauces, and baked goods. I also assisted with butchering livestock, learning the fundamentals of cooking from scratch.

During high school, I worked summers with my parents’ catering business, and that’s when I knew, without a doubt, that I wanted to pursue a career in the culinary world. I was drawn to the precision and discipline of a French brigade-style kitchen, and I set my sights on refining my skills in that environment.

I went on to complete my culinary apprenticeship with a world-renowned French chef at La Chardonnay Restaurant and later joined him at Ritz-Carlton Hotels, where I further honed my craft. Over the years, I had the opportunity to grow with prestigious organizations like Ritz-Carlton, Marriott Hotels, Walt Disney Resorts, Universal Pictures, Nestlé USA, Custom Culinary, and eventually GoodSource® Solutions, where I
currently serve as Corporate Executive Chef.

Professional Background

Corporate Executive Chef, GoodSource® Solutions

Senior Director of Culinary, Custom Culinary®
Corporate Executive Chef, Nestlé USA
Executive Chef, Hoag Hospital
Executive Chef, Universal Studios
Executive Sous Chef, Marriott Management Services
Executive Chef/Chef de Cuisine, Walt Disney Resorts
Executive Chef, Ritz-Carlton Hotels
Culinary Institute of America, Culinary Arts Certificate, NAPA,1998

Chef's Advice

What’s the best advice you’ve ever received?

One piece of advice that has stuck with me throughout my career came from my mentor during my apprenticeship at Ritz-Carlton. He always said, “You are only as good as your last meal.” No matter how successful or flawless the previous 5,000 dishes were, if the last meal was unsatisfactory, it defined the experience. That mindset has stayed with me, constantly reminding me to strive for excellence with every
dish I prepare.