Michel Richard exemplifies the art of cuisine and a love of his profession.
His style is light, fresh and intelligent, with witty presentations and texture. Michel was a pioneer in French/California cuisine before moving to Washington, DC, where Michel Richard Citronelle became his flagship restaurant.
Richard knew he wanted to be a chef when he first glimpsed a restaurant kitchen at the age of eight. “The white hats, aprons, and all of the food – I fell in love.” His fate was decided.
Michel’s creativity can be seen in prestigious culinary publications such as Food & Wine, Food Arts, Bon Appetit, and on the cover of the late great Gourmet. He has been featured in the Washington Post, Washingtonian, The New York Times, and Los Angeles Times, among many others. Michel’s restaurants hold top honors in the best American dining guides such as Gayot and Zagat.
In January 2007 Central Michel Richard opened in downtown Washington, DC, and won the 2008 James Beard Best New Restaurant Central Michel Richard, and continues as a favorite among the critics. In the fall of 2010, Michel, a modern French restaurant, opened at The Ritz-Carlton, Tysons Corner. Michel has published three books, Home Cooking with a French Accent, Happy in the Kitchen and Sweet Magic.
In the fall of 2011 Michel opened Central Michel Richard at Caesars Palace, Las Vegas, the first-ever 24 hour, round-the-clock restaurant to be helmed by a James Beard award-winning chef. Constantly engaged in something new, Michel has recently created the menu of Meatballs restaurant in Washington, DC.