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Richard ReaNEW MAKER!

Los Angeles, CA, USA


Richard Rea spent much of his early career cooking meat—from running his own food truck to cooking for private clients—and most recently as Sous Chef at the Superba Restaurant Group. However, his passion has always been utilizing the best produce available, and his cooking soon turned toward championing vegetarian fare. At The Butcher’s Daughter, he utilizes the traditional and haute techniques he acquired along the way, by swapping out beef for vegetables in beet tartare and ground white-bean and fennel for sausages.