CHEF RICHARD CUSACK
Born and raised in Philadelphia, Richard got started in the culinary industry by working at his uncle's restaurant at the age of 14. Inspired by French cuisine, he started his French culinary journey working with Pierre Calmels at Bibou BYOB. From there, he honed in on his culinary skills at Daniel in New York (2 Michelin Stars) and then proceeded to cook at some of the best restaurants in Philadelphia such as Le Bec Fin, Parc Rittenhouse and Le Cheri. He also had internships at Michelin star restaurants in Paris, France. Later in his career alongside his wife, he opened June BYOB in Philly which has been named one of the top 50 restaurants in the Philadelphia area by Philadelphia Magazine.
