Chef Richard Bradford moved from Connecticut to Atlanta in 1995 to study engineering at Georgia Tech. During and after school, he gained service experience in positions with CentraArchy Restaurants (The Tavern at Phipps and Joey D’s Oak Room). He then worked in service and culinary positions with the Buckhead Life Restaurant Group, famous for Chops, Nava, Bluepoint, and Atlanta Fish Market.

In 2002, Chef Richard returned to the northeast to attend the Culinary Institute of America in Hyde Park, NY. While studying, he worked with Abigail Kirsch Culinary Productions in Tarrytown, NY and Main Course Catering in New Paltz, NY.

In 2003, he apprenticed at Disney’s California Grill, a first class open kitchen restaurant located at the top of the Contemporary Resort Hotel in Orlando, Florida.

Upon returning to school, Chef Richard launched his own catering company, Hits the Spot, staffed with fellow CIA students. Hits the Spot provided full service catering to client in Hudson Valley, Westchester County, and Western Connecticut.

After graduating with an Associates Degree in Culinary Arts from CIA, he returned to Atlanta and founded RSB Catering, LLC. His culinary abilities, creativity, outstanding customer service, as well as his commitment to superior food quality and presentation, have attributed to Bradford’s reputation as one of Atlanta’s most distinguished chefs. Since his return to Atlanta, he has worked with Bold American Catering, Atlanta’s premier caterer, and the Atlanta Event Center at Eleven50.

“To achieve success as a chef, I believe the perfect recipe is a mix of great people, exceptional food, unforgettable presentation and ambiance. The collaborative efforts of the entire team, from the client, to the servers, to the facility staff are the ingredients to a successful and memorable event.”

- Chef Richard Bradford -

Now Open RSB's New Event Facility