Background
Richard was born in Brittany, France in March, 1948 and raised in Champagne.
Richard was born in Brittany, France in March, 1948 and raised in Champagne.
He currently owns the restaurant Citronelle in Georgetown and Carmel, and Central in Las Vegas, Nevada, and Washington, District of Columbia He learned to cook when he was age 7. At the age of 9, he participated in the French equivalent of the Fresh Air Fund. Having been told that if he wanted to be a chef he first needed to learn to be a pastry chef, by age 14 he was an apprentice baker at a hotel in Reims.
After serving in the French Army he worked at the bakery Maison Lenotre in Paris, under French pastry chef Gaston Lenotre.
He opened Lenotre"s short-lived New York branch, Chateau France, then moved to Santa Fe, New Mexico, to run the French Pastry Shop at Louisiana Fonda Hotel. In 1977 he was in Los Angeles, where he opened another Michel Richard Pastry Shop.
He used the profits to eat in France"s three-star restaurants, and solidifying his desire to move beyond pastry, and to train himself to be a chef over the next ten years. In 1986 he opened the restaurant Citrus in Los Los Angeles
Satellites of Citrus were opened in Santa Barbara, Baltimore, San Francisco, Philadelphia and Washington, Doctorate.C, all of which eventually closed.
In 1997, he sold half of his interest in the restaurant to Meristar Corporation, which is also his partner in Citronelle. In 1989, Richard opened Citronelle, in the Santa Barbara Inn Hotel in Santa Barbara. He later opened Bistro Master in San Francisco, and Citronelle in Baltimore and Michel"s in Philadelphia.
In 1994, he opened Citronelle in The Latham Hotel in Georgetown.
Later, he opened a branch of Citronelle at Carmel Valley Ranch in Carmel, California. Ten years later, he opened Central in Washington District of Columbia.
