Richard Rayment is the new executive chef at The River Club. He’s been there just over a month.
WHAT DOES AN EXECUTIVE CHEF DO?
“I oversee all the food produced in the club, including ordering, menu development, meeting clients, the cleanliness of the kitchen, hiring and training staff and meeting special needs plus the whole food and beverage part of the restaurant from the service side. I also plan meetings, banquets, weddings, bar mitzvahs and special functions.”
HOW HAS IT BEEN GOING?
“I’ve been observing the first few weeks. I’m getting to know the staff and their capabilities and setting a vision of where we want to go.”
HAVE YOU FORMED YOUR VISION YET?
“It’s still under development for the whole club.”
ANY CHANGES ON THE HORIZON?
“I would like to build on what’s here. Change is good, but it must not be just change for change’s sake. When I go to a new place I have to assess and digest what members like.”
DESCRIBE THE AVERAGE DINER
“It’s a wide mix. Some people have been members for a long time. Lunch is more business people and dinner is more social.”
WHAT’S YOUR FAVORITE DISH?
“I don’t have a signature dish. There’s many that I tweak and play with. I like preparing fish and dealing with the raw product.”
BORN
London.
BUDDING TASTEBUDS
At age 15, Rayment began serving meals at a fish and chips shop in his hometown.
EDUCATION
Rayment studied at Westminster College, serving a four-year apprenticeship fixing birds (plucking, drawing and cleaning) that members of the East India Sportsman’s Club had shot.
WHY CHOOSE THIS CAREER?
“My parents always said I would. It seemed the natural thing to do. I used to help me mum bake cakes. We had a large family [he has two brothers and two sisters] so she was always cooking.”
WHAT’S THE KEY TO BEING A GREAT CHEF?
“Commitment and an understanding wife. It’s not an easy profession with the hours and holidays. It’s very high pressure. You have to have the desire and passion for it. You have to understand people because you work with different ethnicities in the kitchen.”
JET SET LIFESTYLE
“I like to travel. I’ve worked in Bermuda, Australia and on cruise ships. I’ve been in the states over 10 years now, first in San Francisco, then Boston and now Jacksonville — all with Ritz Carlton. I’ve worked in hotels, independent clubs, lots of different environments.”
PLEASING A ROYAL PALATE
Prior to coming to America, Rayment was selected to cook for the late Princess Margaret. “She had a lot of official engagements. It was a great experience.” As a child, Rayment also met Princess Anne at a Boy Scouts fundraiser. He presented her with a bouquet of flowers at a film premiere.
WHAT’S SO GREAT ABOUT COOKING?
“It’s the satisfaction of serving guests and making people happy.”
KEEPING FOCUSED
“You have to remember that sometimes that could be a person’s first experience in your restaurant. Maybe you’ve cooked it a hundred times, but for them, it could be the first time. You always have to challenge yourself, keep it fresh and never be satisfied.”
THE MRS.
Kimberly, Rayment’s wife, will be joining him at their beach residence from New Hampshire soon. “If I’m going to be in Florida, it’s got to be near the water.”
JUST FOR FUN
Kicking a soccer ball, collecting recipes and cookbooks, or tuning in to sports shows or Mafia movies are his favorite ways to unwind. Rayment also enjoys finding new pubs and feasting on authentic ethnic food, especially Indian or Thai entrees.
WHO DO YOU ADMIRE?
“Winston Churchill. When he said something, he believed it. He stood by his beliefs.”
— by Monica Chamness