Meet Rich Mead | Chef/ Owner, Restauranteur

We had the good fortune of connecting with Rich Mead and we’ve shared our conversation below.

Hi Rich, what was your thought process behind starting your own business?
I have worked in the restaurant industry for over 50 years. Early on I worked because I was able to get jobs and I enjoyed the energy level of restaurants and as a kid it was always fun to be around and meet so many people that I probably wouldn’t have had the opportunity to interact with on a regular world basis.
As I got older and I finished college- a degree in Economics- I got a job in the government- I grew up in Washington D,C,- and began an uninspiring career and realized that if I didn’t see the world I might continue a mundane life in DC- get old, get fat, get pasty and always wonder what I missed out on.
I took a ski trip and it lasted 5 plus years, I went back to work in restaurant kitchens which enabled me to eat and ski, After five years I moved to LA to open a restaurant in the valley with a friend I had met in Mammoth- my role was the kitchen manager/ chef- no ownership role. I was lucky enough to work for and with people who helped teach me about restaurants and especially food in LA. They encouraged me to experience different foods and restaurants. They paid for me to go out to different restaurants around Los Angeles.
After work we ( us staff members) would often go out and have a few beers and talk about work- often times what we would do differently if this was our restaurant. This went on and over time no matter where I was working the discussions and who we went out with- people we worked with and people from other restaurants- much of our discussions seemed to evolve around our “perfect restaurants”. I had friends in the music business and our discussions were often similar- what would we do if we were the owners.
I used to talk to other chefs and slowly we began discussing what does it take to start a restaurant. You need a space, you need a concept, you’re going to need people to work with, hopefully people who buy into your idea/ dream and finally you realize you’re going to need money. We started passing around business plans, sometimes someone would have access to prospectuses which had been used by others to start their restaurants.
It was my realization that it was time to try to open my own restaurant and prove that my ideas worked.
The beauty of the restaurant industry and restaurants themselves is the mix between the creative process it takes to create your restaurant and also the other part of a restaurant, the business side which for me seems so much harder. My love for restaurants stems from the food, the ambiance, the way you design not only the menu and food, but also the physical space, the interaction with your staff, with your guests and watching the whole thing playout.
I have a brother who is a business guy- he has been CFO of some large companies and I was lucky enough that he was able to take the time to help me build a business plan and through the years has been able to introduce me to people in the hospitality industry to ask questions and talk about ideas.
This process meandered along and there were opportunities that didn’t pan out. There were people who you thought would be great partners, they knew the front of the house and I knew the back of house and we would be the perfect match, but they would drop out as the process took time. I had some opportunities as with ownership, but not really with chances to create the restaurant that I was working on. My food worked but there is so much more. Finally I realized that I needed to do this myself and quit waiting for the right partner.

With the help of my brother I got an opportunity on a small space in an older center in Newport Beach. Through his help and my parents and friends I was able to open a small restaurant and the journey began

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Long road to where I am today. Lots of great times, fun, failures, mistakes but always continuing to try and move forward.
As a chef I am a proponent of great ingredients- sourcing fresh and interesting ingredients, Always trying to learn from other people, watching for trends, flavors, technique.
Also always trying to help the people around you to grow and learn. Thru them I have been able to grow and to an extent we have created a brand- I am lucky enough to have people who have worked with me for over 20 years.
I have worked hard to be consistent in what we do- fresh flavors, friendly service, comfortable ambiance- to a sense uncorporate
I have also worked hard to make myself stand out through hard work and a realization that you don’t need an ego to make yourself shine. Good service and great attitude costs nothing, hard work costs nothing, but hopefully it is noticed.
At this point in my career and life I want to give back and help people who need help. I am lucky enough to be in a position where i can do that.
Lastly what I have learned is that if you work hard and if you continue to move forward you can accomplish lots of things that you never thought you could attain.
We have pushed through different obstacles in my businesses, the mortgage crises and covid to name a few. I have closed restaurants that really took me back- I worked three years straight on the line lunch and dinner in my first restaurant and on my way to opening that restaurant worked a job for a year from midnight to 8 in the morning.
All along the way you learn and you suck it up- follow your dream and realize that you are close.
I still look at spaces, empty buildings, for lease signs, other restaurants and visualize concepts and think of what type of restaurant would work- think about how much fun it would be to open something new, different and exciting

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Because I have gotten a little older- the trip has probably changed somewhat.
It would revolve around food – ambiance- memories
The Santa Monica Farmers Market on Wednesday- been a big influence on how I cook. wonderful friends and interesting people, fun, colors, fantastic experience- then from there a trip to Gjusta- both Gjusta and Gjellina are some of my favorite places to eat. Then after lunch drive down maybe Wilshire, Pico , Olympic or 3rd street- a chance to see the different areas of Los Angeles- I spent so many years learning and tasting the culture of the city
Downtown LA- great place to explore, Grand Central Market- I’ve been going there for years, watched it change, see how it reflects Los Angeles. Driving around and exploring- So many things to see, walk to, stories to tell and experiences to share.
Living and working in Los Angeles for years influenced the food I cooked and ingredients I was exposed to
Restaurants like Rossoblu, Republique, Paul’s Kitchen, Spago of course, The Row at DTLA- fun with great Pizza at Pizzeria Bianca, AOC, West Hollywood, friends for years- great wine list, nice cocktail menu- great food philosophy
Chinatown and Little Tokyo carry great memories and are still fun to walk through and taste and drink- Far East Cafe
Descanso Gardens- La Canada, Flintridge- not an area I had experienced years ago, but a great place to hike and sit and reflect and talk- I am currently working with them to open a restaurant.

In Orange County-
the Ecology Center- San Juan Capistrano
The Ecology Center for their ambiance created naturally and their philosophy
Always enjoy Laguna- its changed quite a bit, but still an environment you can walk and explore
Roger’s Gardens- beautiful environment, very unique- I was so lucky to have the opportunity to open the Farmhouse there
Cafe Brodard in Westminster- one of my favorite places to eat- the Asian
food culture growing and changing
And of course Verde- a fun place to eat and sip a beverage- Anthony and his partner Korie Rogers are creating something special
Since I quit drinking a few years ago the trip is much different than it would have been- more sedate, lots of coffee shops but still fun and a chance to learn.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Greg Sadofsky- owns Stanley’s Restaurant in Sherman Oaks- gave me an opportunity to learn and cook and participate in a very successful restaurant – still in business 40 plus years later

My brother James Mead- supported my dream and has listened to me complaining for years- made me go to New Orleans to experience the food among other things. Helped me learn about operating a business- the part of the restaurant you don”t see from the front- the part that forcd me to use my whole brain

There are many others – small moments, large challenges- Harry Lewis, friend since we were young- investor, fellow foodie- got me to take my first trip to San Francisco and the wine country to eat and experience restaurants, New York City- Union Square green market and Union Square Cafe

Art and Musette Kelm- let me work in their kitchen for a year when I was working on restaurant ideas- I cooked and sourced the food, Musette helped me clean and Art opened the wine. Introduced me to many people in the music industry- learned that my food actually worked

Terry and Julie Pringle- Introduced me to their garden, supplied me with vegies and as avid fishermen, fresh fish- moved to Napa and helped me learn about wine and business- hired me to cater the first party I ever catered- their wedding on a boat in the San Pedro Harbor- investors

My Mother and Father who supported my ideas/ dreams and helped make it a reality

All of the farmers I work with who through the years who have taught me, supplied me beautiful product and helped me make my food better through their hard work

Website: https://farmhouserg.com

Instagram: @farmhouseatrg

Facebook: https://facebook.com/farmhouseatrogersgardens

Yelp: https://www.yelp.com/biz/farmhouse-at-rogers-gardens-corona-del-mar

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