Chef Biography
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.
Recipes
Sugar Cane-smoked Duck Breast with Two-cheese Risotto and Seared Foie Gras
Serving: 4 Print Sugar Cane-smoked Duck Breast with Two-cheese Risotto and Seared Foie Gras By Great Chefs September 30, 2015 Duck prepared two ways – as a confit, and smoked – tops a risotto studded with bits of caramelized pecan. The chef uses a favorite New Orleans dark cane sugar syrup to glaze the smoked […]
Crispy Mirliton and Spicy Shrimp Napoleon with Tomato Remoulade
Serving: 4 Print Crispy Mirliton and Spicy Shrimp Napoleon with Tomato Remoulade By Great Chefs September 30, 2015 This is a new take on a New Orleans classic, Shrimp Remoulade. Instead of greens and shrimp mounded on a plate and drizzled with sauce, fried mirliton crisps are used to build towers of mirliton and dressed […]
Foie Gras, Apple and Goat Cheese Crème Brûlée
Serving: 8 Print Foie Gras, Apple and Goat Cheese Crème Brûlée By Great Chefs September 29, 2015 Perhaps the ultimate comfort food: Chef Starr creates savory goat cheese crème brûlée, studded with apples and foie gras. He suggests putting just a thin sugar crust on the brûlées, as they are savories, not sweets. Ingredients Foie […]