Team
Richard Luu, Chef, Campbell
One of six siblings, Richard was born in Sacramento and raised in the San Gabriel Valley by parents who emigrated from China. He learned to cook when he was just 11 years old as a way to pitch in and help his hard-working parents take care of the family. Despite being scolded whenever he burnt something, his deep interest in food and cooking came from his mother, a talented home cook. Richard’s first culinary job was as a sushi caterer during his senior year of high school. Prior to joining Pacific Catch, Richard held various culinary positions including baker and trainer at Souplantation, short-order cook at Fanta-Sea Grill in South Pasadena, BOH/FOH supervisor at a Chinese restaurant in Colorado, and caterer for the 2010 Academy Awards and other high profile events when he worked for Wolfgang Puck. He also helped a friend open a Japanese restaurant in Seattle.
In July of 2009, Richard joined the Pacific Catch team as a line cook. His hard work and dedication quickly paid off, and he was promoted to sous chef of our 9th Avenue restaurant. In September of 2011, Richard helped open Pacific Catch’s fourth restaurant in Campbell, California and was soon after promoted to Chef of that location. After he and his wife, Jenny, gave birth to their daughter Raelynn, the couple decided to temporarily move to Los Angeles to be closer to family. While in L.A, Richard worked as a Sous Chef at Parker’s Lighthouse in Long Beach. In November of 2013, Richard returned to Pacific Catch’s Campbell location as a Chef.
When he’s not a work, Richard enjoys spending time with his wife and daughter, watching football (GO Seahawks!), watching basketball, taking care of his turtles, creating new dishes, and gardening.
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