Born in New Orleans in 1968, Richard Starr got a behind-the-scenes look at the restaurant business from his uncle, Doug Depp, who owned several Bull’s Corner restaurants, where Richard worked on and off into his 20s. Graduating with a degree in Hotel, Restaurant & Tourism Management from the University of New Orleans in 1990, he enrolled in the CIA, interned at the Hotel Crescent Court in Dallas, and graduated two years later in 1992. He accepted his first job under Great Chef Kevin Graham at New Orleans’ premier hotel, the Windsor Court. He quickly rose to sous chef and in 1997, Great Chef Emeril Lagasse hired him to help open his new Delmonico’s Restaurant on St. Charles Avenue.
Until Delmonico’s opened, Chef Bingo worked as sous chef under Great Chef David McCelvey at Emeril’s other restaurant, NOLA. In 1998, he finally got to open a restaurant as executive sous chef, and it was Emeril’s Delmonico.
Two years later, Great Chef Kim Kringlie of The Dakota Restaurant, was opening a new restaurant in the Warehouse District of New Orleans called Cuvée and asked him to be executive chef. In 2001, the Great Chefs crew showed up to tape Chef Bingo at Cuvée for the Discovery Channel’s television series, Great Chefs of America.
Cuvée never recovered after Hurricane Katrina in 2005 and Chef Bingo Starr ended up in Natchez, Mississippi as executive chef of The Carriage House at Stanton Hall, where he remains today in 2016.