Born in Hampton, VA, in 1976, Chef Richard Mellar grew up on a five hundred acre farm in Gloucester, Virginia . Richard’s family raised every animal needed to run a self-sustained farm. His mother ran a Grade A Goat Dairy for ten years. The milk was distributed in grocery stores from Richmond to Virginia Beach. Richard’s Grandmother Audrey played a large roll in his early culinary interest. She was always baking, making cheese, and creating new and exciting dishes. She taught Richard the importance of utilizing every piece of the product that you have and to not be wasteful. His uncle and his father would take him fishing and crabbing in the Ware River. Gloucester has ample seafood due to the five rivers that surround it as well as the Chesapeake and Mobjack Bays. Richard is well versed in cooking with seafood from growing up in this area and working in the local restaurants.

Richard began culinary school at Johnson and Wales in 1997 and Graduated in the spring of 1999. While attending school he worked full time at The Williamsburg Inn and Ford’s Colony Country Club, both rated AAA Four and Five Diamond. He did his Externship at Ford’s Colony under distinguished Chef David Everett. Richard left Ford’s Colony to become Sous Chef at A’ Carroll’s Bistro in Williamsburg June of 2000.

Richard moved to Denver, CO in August of 2001 to work under acclaimed Chef Kevin Taylor at Restaurant Kevin Taylor inside the Teatro hotel. Chef Taylor specializes in Contemporary French Cuisine and owns many of Denver’s top restaurants. After being the saucier and running the meat station for Restaurant Kevin Taylor and Jou Jou Bistro, Chef Richard moved back to Virginia to work for Marriott in Williamsburg. Richard was the Executive Sous Chef at the Williamsburg Marriott until January of 2005 when he was promoted to Executive Chef of The Richmond Marriott West.

Richard left Richmond Marriott West in January of 2006 to study Classic Northern Italian Cuisine as Sous Chef under Chef/Owner Tony Capece at La Grotta Ristorante in Downtown Richmond. La Grotta is well known for it’s hand crafted Italian cuisine and is ranked one of Richmond Best Restaurants.

Richard’s culinary journey led him then to become a part of another Italian venture in Richmond: Sensi. He worked as a Rounds Chef for Chef/Owner Paolo Randozzi studying Contemporary Southern Italian Cuisine. Chef Richard had the opportunity to accept the Executive Chef position for Savor Catering at the Richmond Coliseum in January of 2007. Richard was invited to cater the Honda Grand Prix of St. Petersburg with two other chefs from SMG in April of 2007.

When the opportunity arose for Richard to become the Executive Chef of The Mimslyn Inn in October of 2007 he quickly accepted the challenge. Chef Richard has taken on the task of bringing upscale southern cuisine to Luray. He loves to utilize fresh local ingredients when available and also foods indigenous to Virginia.