Richard Farr, Executive Pastry Chef

Richard Farr, a native of South Carolina, has been cooking professionally for over 20 years and has been with Holy City Hospitality as Executive Pastry Chef since early 2003.

Richard began his restaurant career at the age of 17 in his hometown of Anderson.  “I thought it would be fun to work in a restaurant over the summer, so I applied to the nicest restaurant in town and got a job as a server.  I loved the atmosphere and was willing to work anywhere in the restaurant, so when people were sick I would fill in washing dishes, bar backing, and eventually the Chef asked me to make salads and desserts on the line…and that was it.”

After high school Richard attended the University of Georgia, yet worked in restaurants part-time while studying English.  At the end of his junior year he decided that he wanted to be a Chef, so he left Georgia for Charleston where he studied Culinary Arts at Johnson & Wales University.

Upon graduating from Johnson and Wales in 1993, Richard traveled throughout the South East cooking in various cities of Florida and North Carolina until he found himself back in Charleston at Anson Restaurant as Executive Sous Chef and later Executive Chef.

During a brief sabbatical, Richard was asked if he would be interested in making desserts for 39 Rue de Jean and the newly opened Coast Bar and Grill for a “little while”.  What started out as a temporary job, turned into a wonderful career for Richard.  He has developed and produces the desserts for all three restaurants and Good Food Catering with the help of his staff.

“ Ten years ago I would have never thought I’d be enjoying pastry work so much.  I couldn’t be happier with how things unraveled for me.  Each day is unique and I’m very excited for the future.”