Chef Richard Diamonte is a proven culinary leader with more than 20 years of fine dining experience. He has been responsible for some of the most noteworthy kitchens in iconic New York City locations. An early interest in the restaurant business led him to study at the Art Institute of New York City, where he earned a degree in culinary arts. Since that time he has grown exceptional culinary programs in a progressive series of challenging roles within high-quality organizations.

He began his career with Chef Jean-Georges Vongerichten at the Mercer Hotel, quickly rising through the ranks to become Executive Sous Chef at the 3-star Michelin Jean-Georges at the Trump International Hotel and Tower. During this time, Chef Richard developed his commitment to quality, sharpened his attention to detail, and honed his precise technique, all of which are still central to his culinary identity.

Following nearly a decade with Chef Vongerichten, Chef Richard ventured out to open Ken & Cook in Nolita. As Executive Chef, he curated a seasonal menu built around NYC’s Greenmarket network. He also played an active role in developing the hotspot’s concept and led the team from kitchen design and buildout through a highly publicized opening.

His next move was to take on the role of Executive Chef at the Metropolitan Opera House at Lincoln Center. With operations spanning 4 kitchens and 60 employees, Chef Richard oversaw dining experiences ranging from fine dining at the Grand Tier Restaurant to large-scale special events to a private dining club. In his 7 years at the Metropolitan Opera he crafted meticulous and decadent menus to consistent acclaim from patrons of the arts institution.

In 2021 Chef Richard founded Late Harvest Culinary, a consulting company that draws on his vast experience to help clients across the US with a diverse set of culinary needs. The variety of projects includes a high-profile restaurant opening in Walt Disney World, culinary oversight for PGA Championship events, and a Guest Chef residency at the historic Deer Mountain Inn in New York’s Catskills.

Chef Richard’s approach to hospitality is based on an uncompromising dedication to quality. He embraces classic techniques yet draws inspiration from travel and exploration of different styles of cuisine. He has spent time in Italy, France, Portugal, Spain, Japan, and throughout Southeast Asia. These experiences continue to influence him professionally and personally.