Richard Moorey
Richard "Chef House" Moorey
A well tattooed, award winning certified chef and an experienced restaurant manager Richard lives life Large with his wife Charleen and his young son Declan in Thunder Bay, Ontario Canada. But don't let the gruff facade and ink fool you. Richard enjoys spending time with his family and playing with his adopted and loveable brutes (dogs) Brooklyn and Bronx. Culinary adventures have taken him and his family through much of Europe, into the United States and through his home country of Canada.
Richard, who is often known as "House" or "Chef House" due to his 6'5 and 350 lb frame, graduated with honours from both Algonquin College in Ottawa and Confederation College in Thunder Bay. He completed his apprenticeship and received his Red Seal in 2001.
Chef House has worked in many restaurants, hotels and night clubs where he has done everything from washing dishes and managing the restaurants to spending his nights Bouncing at local hotspots. Currently teaching part time for Confederation College, writing for the Chronicle Journal and manning the gate at Scuttlebutt's Watering Hole, Richard loves life in the Great White North.
He has made appearances on Shaw Cable and has also been a radio guest/host on CBC radio. He has an insatiable love for smashmouth cuisine and for all things simple and full of taste and attitude or what he calls "TASTITUDE"!
Some of his accolades include:
- Award for excellence - The Toques Blanche Society
- Team member silver medal - C.F.C.C. Ottawa Hull Culinary Arts Salon
- Gold Medal - Algonquin Hot Food Competition
- Award for excellence - Sunset Tasters Club
- Multi-year Champion - T.B.R.B. Charity Chili Challenge
Richard has also received many certificates of appreciation from local schools and service clubs where he has volunteered, participated in events and judged competitions.
He hopes in the future to finish a cookbook and open his first restaurant.
"They say variety is the spice of life, I say life has never been spicier."
- Richard "Chef House" Moorey
Latest Articles
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Flavours Of Northwestern Ontario
The project was a year and a half in the making but the story really doesn't end there. The book is full of recipes of varying skill levels and smashmouth Tastitude...
Feb 15, 2008
- Richard Moorey
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Porkchops in Honey Bourbon Sauce
Overcooking is the major cause for unpleasant mealtimes, especially when it comes to pork. Many people cook pork too long because of Trichinella Spiralis...
Feb 13, 2008
- Richard Moorey
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Books For Foodies
Whether you buy, borrow, or write it's amazing how much your books can mean to you. All chefs take pride in their cookbook collection. Giving inspiration and comfort...
Feb 12, 2008
- Richard Moorey
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Choosing the Right Potato
There are as many types of potatoes as there are potato farms and each has it's own flavour potential. Bring out some smashmouth Tastitude out in your potatoes...
Feb 12, 2008
- Richard Moorey
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