Richard H. Turner
Following his military career, Richard H. Turner started his career in 1992 under Albert and Michel Roux Junior training as a Commis Chef at Le Gavroche. He then went on to work for Pierre Koffmann at Tante Claire and Marco Pierre White at The Restaurant before graduating to Head Chef at Quo Vadis then Damien Hirst’s Pharmacy.
Richard then moved to France where he worked for Alain Ducasse and Joel Robuchon before travelling around the world working as a hospitality consultant. During this time, he successfully launched a dozen restaurant and hotel concepts around Europe, Africa, Australia and America.
Having worked in the food industry for over twenty years, Richard has become well known for his love of meat and farming. He has built up a prestigious career that has culminated in his present directorships at Turner & George, Meatopia and Pitt Cue Co. He is also Group Executive Chef of Hawksmoor and Foxlow and a founding shareholder of Blacklock and London Union.
Additionally Richard has turned his hand to writing, having co-authored ‘Hawksmoor at Home’, and ‘Pitt Cue Co’, with is own book ‘Hog’ published in May 2015. Richard is currently working on a beef book to compliment ‘Hog’, filming a taster for a television series and developing a strategy for transatlantic restaurant expansion.
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