Crescent City Chef Finds Arkansas Home, National Spotlight

Lee Richardson, a New Orleans born-and-trained chef, came to Arkansas in the aftermath of Hurricane Katrina. Five years later, the tragedy has turned to triumph in an unsuspecting manner.

Richardson learned his craft in the Crescent City and thought that he would achieve international fame in his hometown. But the hurricane’s destruction led to Richardson’s migration to Arkansas, where he now oversees the kitchen at the renowned Capital Hotel in downtown Little Rock.

Lewis Delavan with our content partner, the Arkansas News Bureau, reports:

“When I told people I would be a chef in Arkansas, they’d look at me and say, “Why do you want to do that?” Richardson said. “My initial response was quite literally the same. I thought my rising career would become invisible.”

Five years later, Richardson understands it was a chance to place Arkansas’ rich cuisine heritage and the state in the international spotlight.

“Culturally, Arkansas is very different from one side of the state to the other. From the Delta’s catfish and pecans to the Ozarks’ black apples, trout and walnuts, Arkansas is a great food region,” he said. “But it was almost completely unknown.”

Richardson, 41, the executive chef at the historic Capital Hotel in Little Rock, oversees a staff of some 30 cooks. They serve Ashley’s restaurant and the Capital Bar and Grill, as well as meeting rooms.

You can read more of Delavan’s interview at this link.  Rex Nelson has an excellent post on Richardson, too, which you can read here.

Also of interest, Richardson is in the running for one of the nation’s best chefs, according to Food and Wine magazine. The chef ranking is a contest and you can vote for Richardson. Click here to access.