Richard Reddington, executive chef and partner of Redd restaurant in Yountville, CA, addressed 18 graduates at commencement ceremonies at The Culinary Institute of America (CIA) at Greystone last month.
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| Richard Reddington addresses graduates of the AOS degree program at The Culinary Institute of America at Greystone. (Photo Credit: Charles Gesell/CIA) |
"Enjoy this education," said Reddington. "You are lucky to have been here. Work hard, stay focused, and good things will come your way."
Reddington has been named a "rising star" by the San Francisco Chronicle, was included on the "Chefs to Watch" list for Esquire magazine, and was nominated as Best Chef Pacific 2008 by the James Beard Foundation. Under his leadership, Redd has received a Michelin star in the most recent San Francisco edition of the guide, and the restaurant has been acclaimed by critics and customers alike since it opened in 2005.
"As you go forward, it's good to find mentors," Reddington advised. "Ask a lot of questions and listen to the advice."
Reddington credits his own success to his mentors, including Wolfgang Puck and Daniel Boulud. Working in the kitchens of high-profile restaurants such as Pâtisserie François, Postrio, Park Avenue Café, Rubicon, Spago Beverly Hills, Jardinière, and Auberge du Soleil gave him the opportunity to meet powerful mentors who helped him reach his career goals.
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