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When Richard Reddington received his business degree at the age of 25, the idea of an office job held no appeal. To avoid getting one, he showed up at La Folie in San Francisco and asked its chef, Roland Passot, if he could follow him around the kitchen to learn what a chef does. Passot was reluctant, as Reddington’s only cooking had been making vats of split pea soup for his friends and baking bread for his neighbors, but the young man somehow managed to persuade the chef. At the end of his first day, Reddington called his parents to let them know he was going to become a chef.

For the next two months, Reddington was at the restaurant six days a week, working 12-hour days for free. At that point, Passot, impressed by his dedication and improvement, offered him a paying job. Reddington stayed for a year, then spent a decade hopping coasts and continents. He cooked at a series of high-profile restaurants: Pâtisserie Français, Postrio (San Francisco), Park Avenue Cafe (New York), and Rubicon (San Francisco), and in France, at Michelin three-star Arpège and Le Moulin de Mougins. On his way home, with his new expertise in culinary French, he stopped in New York City to work the fish station at Restaurant Daniel. In 1996, Reddington returned to the Golden State, where he cooked at Spago Beverly Hills and Jardinière. He stayed at the latter for almost three years, until 2000, when he was named top toque at Napa’s celebrated Cal-French Auberge du Soleil. Reddington left Auberge in 2004 to open Redd in Yountville, CA.

As Executive Chef at Redd, Yountville's highly anticipated new restaurant, he'll offer a contemporary interpretation of Wine Country cuisine, one that references his own classic French training and incorporates a variety of ethnic influences, reflecting his 15-year epicurean journey. His awards include 2003 San Francisco Magazine "Best Rising Chef."

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