In 2009, Chef Emeril Lagasse enlisted Richie to lead the team at Emeril’s Tchoup Chop. As Chef de Cuisine, he shares his skills as both chef and creative leader, and oversees all facets of the Polynesian-Asian restaurant. Chef Richie began working in restaurants at age 15 in his small Georgia hometown. While attending Johnson and Wales University, he continued to hone his skills, working in kitchens in Georgia and South Carolina.

After culinary school, he assumed front of the house posts as server and bartender, but soon returned as a sous chef. Chef Richie became chef de cuisine at the renowned Atlanta Athletic Club, and later moved to Hawaii to train under Chef Roy Yamaguchi. In July 2000, Richie was part of the opening team at Roy’s Restaurant in Orlando, as executive chef and partner. He received accolades for his Hawaiian and Asian fusion cuisine, including “Best New Restaurant in Orlando,” “Best Local Chef,” “Chef of the Year” and “Best Seafood” restaurant.

Greg Richie will conduct a cooking demonstration at 12:30 p.m. Saturday on the ScottJosephOrlando.com Cooking Stage.