![]() ![]() Richard is helping change the face of true farm to fork dining in real time with consumers and chefs across the Nashville foodscape. The idea for Cibo Homemade Pasta & Grill began 5000 miles away in the town of Montecalvo Irpino Italy where Tony Suglia was born & the family spends their family summer vacations. His recipes have been featured in numerous print & online magazine articles including John Deere’s The Furrow, Edible Nashville, TN Craft Brewworks magazine, Local Table, The Tennesseean, and Rodale Institute. Get reviews, hours, directions, coupons and more for Cibos Bistro and Pizzeria at 608 Harbor View Rd, Charleston, SC 29412. Order from the menu or find more Restaurants in Charleston. Foundation partnerships that Richard helps to champion include the National MS Society, March of Dimes, Manna Food Center D.C., The Food Initiative, and Cumberland River Conservation Compact. The Menu for Cibos Bistro & Pizzeria from Charleston has 1 Dishes. ![]() Outreach beyond Nashville has taken the chef to Dallas, Texas, to represent Australia at the NRBBQ “Dream Team’ competition New Orleans, Louisiana, where he was runner-up at the Farm to Table international conference opening gala “Chef Taste Competition” competitor in Omni Hotel’s Amelia Island Plantation Resort in Florida inaugural Fish to Fork premier event as well as speaking engagements and presentations including TedX Ted Talks, Nashville Public Library, and International Association of Culinary Professionals. This unique position was created to educate consumers, develop recipes to help CSA members better utilize produce, and further the education and encouragement of community supported agriculture in the Middle Tennessee area. In the summer of 2012, Richard joined Green Door Gourmet as Executive Chef. Richard has also staged with Dale Levitski at Trio, Michael Tuohy at Woodfire Grill and Tyler Brown at Capitol Grill. Richard also developed a personal chef business cooking for many of Nashville's business and celebrity families that provided busy professionals with tailored gourmet meals both at home and work. That successful business led to a position with Dega Tour Catering working with musical acts on the road including Sugarland, Zac Brown Band, and U2. Whether exploring the range of American cuisine under Chef Brian Uhl of Sunset Grill or honing his catering skills at Cibo Eurocafe, Richard has brought innovative flavor concepts and fresh ingredient-driven cuisine to the forefront of his work. After 5 years training under Chef Andrew Fielke at Red Ochre Grill, Richard arrived in Nashville where his work helped fuel its burgeoning food scene. Check out the menu for Cibos.The menu includes and main menu. Richard Jones’ journey as a chef has spanned the globe. The culinary adventure began in Adelaide, South Australia, where the multi-cultural diversity of foods, exceptional market gardens, and world-class wine regions provided a broad influence to his palate. ![]()
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