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What Sauce Makes Everything Better? Chef Richard Gras Has The Recipe

May 05, 2021

Meet Chef Richard Gras

Chef Richard has worked across the world, serving on the opening teams of The Ritz-Carlton Hong Kong, The Ritz-Carlton Palm Beach, Jean-Georges Vongerichten’s J&G Grill/St. Regis Bal Harbour, and Pier A in New York City. He also served as Chef de Cuisine at Oak Restaurant in Dallas, Texas; Executive Sous Chef at The Omni Hotel and Resort Amelia Island; and Executive Chef at Grove Park Inn in Asheville, North Carolina. He worked as Executive Chef at Ritz-Carlton properties in Amelia Island, Half Moon Bay, Lake Tahoe, and Charlotte, North Carolina. Chef Richard is a graduate of Johnson & Wales Rhode Island, where he earned an associate degree as well as a bachelor of science degree in culinary arts.

Most recently, Chef Richard shared the secret to making perfect meatloaf with Clubhouse Eats and everyone has been asking us about it. In this article, you’ll see that meatloaf isn’t the only trick up his sleeve. There’s more genius in there and the members at The Cliffs Valley reap the benefits.

Q&A

WHAT’S YOUR FAVORITE COMFORT FOOD?

Meatloaf is probably my favorite – it’s the one really good thing my mom cooked when I was a kid and I have loved it ever since. My own recipe deviates a little from hers, with added pickles and cheddar cheese; it’s so good, and it will eventually make its way onto the menu at The Cliffs.

WHICH INGREDIENTS ARE WORTH THE SPLURGE, AND WHICH ONES ARE OKAY TO BUY ON THE CHEAP?

Butter is worth the splurge. Very good butter has a higher fat content and definitely makes a difference. Vinegars are just as good whether cheap or expensive. I love vinegar in a lot of items I cook but you will not find me spending too much money on it.

HOW PRECISELY DO YOU FOLLOW A RECIPE?

To the gram! Most of the recipes I have are in grams; this is to make sure the consistency of the product is always the same. Consistency is very important to me and to our team.

Pass The Chimichurri Sauce Please

“I love this sauce for more than just grilled meat. Potatoes, fish, vegetables … it makes everything better!”

richard gras recipe card chimichurri

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