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Richard Vellante

Richard Vellante

Executive Chef, Legal Sea Foods

Rich joined Legal Sea Foods as a chef in our restaurants and became Executive Chef in 1998. He now oversees all culinary operations, developing new recipes and menus as well as managing and training the culinary staff in all our kitchens.

A graduate of Hamilton College, he studied at the French Culinary Institute in New York City before spending two years in Italy, cooking his way through several provinces using traditional, farm-fresh ingredients and seafood. He is also the former chef-owner of a three-star restaurant in Massachusetts.

Rich earned a Chef 2000 award, was voted “Menu Strategist of the Year” by Restaurant Business and was included among the nation’s Top 50 R&D Chefs by Nation’s Restaurant News. He has designed numerous dinners for the Confrérie de la Chaîne des Rôtisseurs; he was the first civilian chef in US history to cook for the nation’s Senators (2002 and 2004) and he has repeated as guest chef at the prestigious James Beard House and Culinary Foundation in New York City.

He also recently attended the executive education program at Harvard Business School.


Articles by Richard Vellante
Reimagining the Restaurant Industry in a Post-COVID-19 World
The impact of COVID-19 has proven how ill-prepared we are to deal with crises. It’s time for hospitality businesses like restaurants to rethink how we operate so that we can create a more sustainable and resilient industry moving forward. More »
Seafood Restaurant Fishes for Problems Customers Really Care About
The executive chef at Legal Sea Foods explains how the restaurants are cutting lead times from fishing boat to your belly. More »
Why 'Yes Chef!' Is No Longer the Answer
In order to meet the changing demands of today's restaurants, chefs must learn to evolve from old-school methods of the "brigade system" and learn to be more mindful, holistic, and ask better questions, say Legal Sea Foods Executive Chef Rich Vellante More »